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Gaeng Hed (แกงเห็ด): Thai Mushroom Curry
More recipes: Thai Recipes · Curry Recipes · All Asian Recipes
45 Mintotal
4servings
250kcal
ThaiCuisine
Gaeng Hed (แกงเห็ด): Thai Mushroom Curry
Laura Chen
4
15 Minuten
30 Minuten
250
Thai
Main Course
Gaeng Hed is a fragrant vegan Thai curry that brings together a mix of mushrooms, coconut milk and traditional seasonings. It is easy to make and gives you a light, flavorful dinner in one pot.
Ingredients
- 200 g mixed mushrooms (such as shiitake, white button and oyster mushrooms), roughly chopped
- 1 red bell pepper, cut into strips
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 400 ml (1 2/3 cups) coconut milk
- 1 tbsp vegan red curry paste
- 2 kaffir lime leaves
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- Fresh cilantro (coriander), to garnish
- Cooked jasmine rice, to serve
Instructions
- Heat the oil in a large pot or pan over medium heat.
- Add the onion, garlic and ginger and fry until soft and fragrant.
- Add the red curry paste and stir until everything is well combined.
- Add the mushrooms and bell pepper, stir and cook for 5 minutes.
- Pour in the coconut milk and add the kaffir lime leaves, soy sauce and sugar.
- Simmer the curry for about 15 minutes, until the sauce has thickened and the vegetables are tender.
- Remove the kaffir lime leaves and serve the curry over cooked jasmine rice, garnished with fresh cilantro.
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More recipes: Thai Recipes · Curry Recipes · All Asian Recipes