Vegetarian Thai Mushroom Curry Recipe (Gaeng Phed Hed)

Ingredients

• 2 1/2 cups mushrooms (sliced, see notes)
• 1 1/4 cups coconut milk (full-fat)
• 1 tbsp red curry paste
• 1/2 tbsp palm sugar
• 1 tsp salt
• 4 kaffir lime leaves (stems removed)

Instructions

1. 1

   Warm a grill pan on low-medium heat. Place pre-cut mushrooms directly onto the pan without any oil. Flip them periodically to ensure even grilling on each side until they develop light grill marks.

2. 2

   Pour half of the coconut milk into a wok or pot and set over medium heat. Cook until you notice the coconut oil starting to separate from the milk.

3. 3

   Stir in the red curry paste and mix well with the coconut milk.

4. 4

   Pour in the rest of the coconut milk, stirring well, then add salt and palm sugar. Continue cooking until the palm sugar has completely melted into the curry.

5. 5

   Add the grilled mushrooms and kaffir lime leaves, bringing the curry to a gentle boil before turning off the heat. Serve immediately with steamed rice and enjoy!