Mushroom Green Curry

Cook time 20 minutes
Servings 4


1 tbsp vegetable oil
600g mixed mushrooms
1 onions, finely slice
1 large knob ginger, cut into batons
3 tbsp green curry paste
1 zucchini, roughly
300mL light coconut cream (or 400mL coconut milk)
½ punnet tomatoes
2 handfuls baby spinach
Coriander, to garnish

Mushroom Green Curry


In a hot pan sauté the mushrooms in a little oil until golden.

In another large sauté pan add the green curry paste and cook off for 30 seconds. Then add the onions and ginger followed by the coconut cream. Add the mushrooms and cook for 10-15 minutes with the lid on. Now add the tomatoes and spinach and cook for a further minute.

Serve with rice and garnish with coriander.