Mushroom

Thai mushroom curry

Curries always appear to be more work than they really are. And yes, it is a long ingredient list, but in practice once the shopping is done the curry is done in minutes. The mushrooms need very little cooking, especially the fancy kind - the more usual chestnut varieties are most robust. You will need some rice to go with this. Completely inauthentic I know, but brown rice, with all its nutty nubbiness is perfect with this.

Serves 2-3 with rice

For the curry paste:

1 level tsp whole coriander seeds
1 level tsp whole cumin seeds
3 large, red chillies, de-seeded and roughly chopped
2 shallots, peeled and roughly chopped
1cm piece of ginger, peeled and roughly chopped
2 cloves of garlic, peeled
2 stalks of lemon grass, tough outer skin removed, roughly chopped
2 level tsp paprika
the zest of a kaffir lime
2 tbsp water
1/2 level tsp salt

For the mushrooms:

500g assorted mushrooms
2 tbsp vegetable oil
400ml can coconut milk
a small handful of Thai basil leaves
a small handful of coriander leaves

In a small frying pan toast the coriander seed and cumin for a minute, until their fragrance rises and they have darkened slightly. Take care, as they burn easily. Whiz them to a powder using a spice or coffee grinder, or pound them in a pestle and mortar. Put all the other curry paste ingredients in the bowl of a food processor with the ground spices and the water and process until you have a thick paste.

In a wok or large saucepan, heat the vegetable oil for the mushrooms then add 4 level tablespoons of the curry paste. Fry this for a couple of minutes, stirring almost constantly for 1-2 minutes then add the mushrooms and continue frying for 3-4 minutes until the mushrooms take on some colour. Add the lime leaves, scrunched up, then pour in the tin of coconut milk and, once the liquid has come to the boil check the seasoning (you may want to add some salt). Give it a quick stir, turn the heat down and leave to simmer, uncovered for 10 minutes. Stir in the basil leaves then scatter the coriander over the top.