Mushroom & Prawn Coconut Curry

This super quick and mouthwatering dish is SO quick to whip up - it takes under 20 minutes to cook and literally could not be any easier! Serve it over rice or with naan bread, or even by itself for a quick and low carb meal (although I am a carb supporter).

The flavours in this dish are incredible, and it's on the healthier side so you can also feel good about making it. I know that mushrooms aren't overly common in curry dishes, but trust me, they absorb the flavour wonderfully and are a great addition to this dish. The mushrooms are what gives this recipe its more brownish colour, and without them the colour would be more red from the red curry paste.

I used mint for the delicate herbs in this recipe because I already had it on hand, but as stated below you can use whatever suits your fancy - cilantro, basil, and parsley would all taste wonderful!

Without further ado...

serves 2-3

prep time: approx 10 mins

cook time: approx 20 mins

What you need:

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 shallot, thinly sliced

• 2 tbsp grated ginger

• 230 grams crimini mushrooms (approx 2 cups), sliced

• 1 carrot, julienned or thinly sliced

• 2 tbsp red curry paste

• 1/3 cup chicken broth

• 1 can full fat coconut milk (400 ml)

• ¼ cup fish or oyster sauce (optional)

• 340 grams raw prawns (approx 1 cup)

• 1 cup snow peas

• ½ lime

• 1 handful of delicate herbs (such as mint, cilantro, dill, basil, parsley etc.) plus more for serving

• salt & pepper to taste

1. In a non-stick skillet, heat olive oil over medium heat and then add the garlic, shallots, and ginger. Cook for approx 30 seconds-1 min until fragrant.

2. Add the mushrooms with some salt and pepper, then cook for about 5-7 mins until the liquids release. Add the carrot and cook for 3-4 more mins until just tender.

3. Incorporate the curry paste to the mushrooms and carrots, then add the broth, coconut milk, oyster/fish sauce (if using), and stir together.

4. Slide in the raw prawns, snow peas, and herbs. Turn the heat up to medium-high to bring the liquid to a simmer, and simmer for 5-6 minutes until the prawns are cooked. Squeeze the lime and sprinkle more herbs over the curry before serving over rice, with naan, or by itself. Enjoy!