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Lemongrass and Lime

Simple Thai-style Curry with Straw Mushrooms

straw mushrooms

This is based on a Madhur Jaffrey recipe for a sauce to go with hard-boiled eggs, though, funnily enough, I’ve never tried it that way. This is my tweaked, non-egg version.

The Fresh Stuff:
  • 1 small onion
  • 2 cloves garlic
  • 1 inch cube of root ginger
  • 1 stick of lemongrass
The Tins:
  • 1 x 400g tin tomatoes
  • 1 x 400g tin coconut milk
  • 1 x 400g tin straw mushrooms
  • 1 x 400g tin baby corn spears
The Seasonings:
  • 2 small dried red chilies (or more if you like the heat)
  • 1 tblsp lime juice
  • 1.25 tsp salt (or to taste)
  • 2 tsp sugar
The Protein Bit:
  • 300g quorn pieces or tofu for the veggie version
  • or
  • 300g chicken breast, cut into bitesize pieces, for something meatier
The Steps:
  • Slice the lemongrass and place it into a clean coffee or spice grinder along with the chilies and grind until fairly fine.
  • Peel and finely chop the onion, garlic and ginger.
  • Heat some oil in a pan over a medium flame and put in the onion, garlic, ginger and lemongrass-chili mixture. Stir and fry for about a minute, then (if using) add the quorn or tofu or chicken. Continue frying for another 4 minutes until the onions are very lightly browned.
  • Drain the straw mushrooms and baby corn. Chop the baby corn into approx 1 cm lengths.
  • Add the tinned tomatoes, coconut milk, straw mushrooms, baby corn, lime juice, salt and sugar to the pan. Stir and bring to a simmer, then turn heat to low and simmer for about 10-15 minutes.
  • That’s it. Serve with some rice.
The Portions:
  • You’ll probably feed about 4 people with this, maybe more, but that depends on the extent to which you can stop your guests from sneaking second helpings from the pot.
The Variations:
  • If you can lay your hands on them, those round, plum-sized green aubergines make a very nice addition to this. Quarter about 250g of those little guys and add at the same time as the tinned veg.
  • If you want to involve yet more tins, you could drain and chop a small tin (about 150g) of water chestnuts and add those at the same time as the other tinned veg.
  • Drop some whole fresh cherry tomatoes into the pot 5 minutes before the end for an added burst of taste.