Red Curry with Roasted Mushroom Stems and Lychee (Vegetarian)

Name: Red Curry with Roasted Mushroom Stems and Lychee (Vegetarian)
Yield: Serves 2 servings
Ingredients: Roasted mushroom stems, as desired; 1 bunch fresh Thai basil; 1 small can lychees; 10 cherry tomatoes; 1 red chili pepper; 1 green chili pepper; 50 grams red curry paste (about 3 1/2 tablespoons); 1/2 cup coconut milk (120 ml); 1/2 cup water (120 ml); 1 tablespoon vegetable oil (15 ml); 1 teaspoon coconut sugar (4 grams); 2 tablespoons soy sauce (30 ml)

kati @cook_8349088

This dish is easier to make than you might think. Just add whatever you have on hand, and it comes together quickly—perfect for breakfast. Pair it with an omelet for a delicious meal.

kati @cook_8349088

This dish is easier to make than you might think. Just add whatever you have on hand, and it comes together quickly—perfect for breakfast. Pair it with an omelet for a delicious meal.

Saved

Ingredients

Serves 2 servings

Roasted mushroom stems, as desired
1 bunchfresh Thai basil
1small can lychees
10cherry tomatoes
1red chili pepper
1green chili pepper
50 gramsred curry paste (about 3 1/2 tablespoons)
1/2 cupcoconut milk (120 ml)
1/2 cupwater (120 ml)
1 tablespoonvegetable oil (15 ml)
1 teaspooncoconut sugar (4 grams)
2 tablespoonssoy sauce (30 ml)

Saved

Steps

1

Heat a pan over medium heat and add the oil. Sauté the curry paste until fragrant.
2

Add the coconut milk and stir until combined. When the oil starts to separate, add the water and bring to a boil.
3

Add the mushroom stems, cherry tomatoes, and lychees. Season with coconut sugar and soy sauce. Taste and adjust seasoning as needed. Add the Thai basil leaves, sprinkle with sliced chili peppers, turn off the heat, and serve.