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  • Nadia

    ’SHROOM TO GROW

    Jul 28, 2019 5 minutes

    There are so many ways to use the wide variety of fabulous fungi, available right now. Try them as one of the main ingredients in a coconut chicken curry, as a hearty, smoky ragu on pasta, lightly marinated then served with a sorghum salad, or roasted whole with goat’s cheese and a chilli garlic crumble.

    Spicy porcini & chicken Thai coconut curry

    Ready in 35 minutes plus soaking time | Serves 4 | DF | GF

    30g dried porcini mushrooms, soaked in 1 cup hot water for 30 minutes to plump up 1 Tbsp sesame oil
    1 large onion, finely diced
    2 cloves garlic, sliced
    Inch-long piece fresh ginger, peeled, finely sliced
    1 kaffir lime leaf, torn
    2 Tbsp Thai red curry paste* (or to taste)
    500g boneless chicken thigh, diced
    400g can coconut cream
    150g flat rice noodles, soaked in warm water for 10 minutes then

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