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Gaeng Hed (แกงเห็ด) – Thai Mushroom Curry
More recipes: Thai Recipes · Curry Recipes · All Asian Recipes
Gaeng Hed (แกงเห็ด) – Thai Mushroom Curry
Laura Chen
4
15 Minuten
30 Minuten
250
Thai
Main course
Gaeng Hed is a vegan Thai curry made from mixed mushrooms, bell pepper and coconut milk. You get a creamy, mildly spicy sauce with ginger and kaffir lime, which you spoon over jasmine rice.
Ingredients
- 200 g mixed mushrooms (e.g. shiitake, white mushrooms, oyster mushrooms), roughly chopped
- 1 red bell pepper, cut into strips
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm / 1 in), finely chopped
- 400 ml coconut milk
- 1 tbsp red curry paste
- 2 kaffir lime leaves
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat the oil in a large pot or skillet over medium heat.
- Add the onion, garlic and ginger and fry until soft and fragrant.
- Add the red curry paste and stir until everything is well combined.
- Add the mushrooms and bell pepper, stir, and cook for 5 minutes.
- Pour in the coconut milk and add the kaffir lime leaves, soy sauce and sugar.
- Simmer the curry for about 15 minutes, until the sauce thickens and the vegetables are tender.
- Remove the kaffir lime leaves and serve the curry over cooked jasmine rice, garnished with fresh cilantro.
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More recipes: Thai Recipes · Curry Recipes · All Asian Recipes