Mushrooms Recipe

Thai Mushroom & Fish Curry

April 20, 2016

Thai Mushroom & Fish Curry 0 5 0

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  • Cook 20 mins
  • 20 mins

    20 mins

  • Serve 4 Servings


2 tbs vegetable oil

400g cup mushrooms, thickly sliced

1 brown onion, halved, thinly sliced

1 bunch coriander, root finely chopped, leaves reserved

4-6 tbs green curry paste (see tip)

400ml can coconut milk

1 cup fish stock or water

500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes

2 tbs fish sauce

2 tbs lime juice

1 tbs grated palm sugar or brown sugar

5 green onions, thinly sliced

Thinly sliced red chilli, coriander leaves, lime wedges & steamed jasmine rice, to serve


1Heat wok over high heat until hot. Add 1 tablespoon oil and the mushrooms and stir-fry 2-3 minutes until light golden and tender. Remove mushrooms to a plate, cover to keep warm. Reduce heat to medium-high. Add the remaining oil with the onion and coriander root and cook, stirring for 2 minutes until onion is soft.

2Add curry paste and cook for 1 minute until fragrant. Stir in the coconut milk and stock. Bring to simmer; simmer for 5 minutes or until the sauce reduces slightly.

3Add the mushrooms and fish and simmer for 5 minutes. Combine the fish sauce, lime juice and sugar and stir into the curry with the green onions, cook a further 3 minutes until fish is cooked through.

4Top with chilli and coriander leaves, serve with lime wedges and rice.

Tip: Green curry paste can vary in heat, depending on the brand you buy. Add 4 tablespoons then taste the sauce at the end of step 2, adding more if required. Health tip - to reduce the fat content in this recipe use half the coconut milk and increase the stock or water by 200ml, low fat coconut milk will split when boiled.