Spicy Red Thai Mushrooms

preparation time: 15 minutes
cooking time: 15 minutes
spicy rating: 5/10
serves: 5

- 3 tbs vegetable oil
- 1 portion Red Thai Curry Paste
- 5 lime leaves, torn
- Handful of sweet Thai basil leaves
- 5 red chillies, halved
- 1 stalk lemongrass, thick bottom part only,outer layers removed, inner part bruised
- 125 ml thick coconut milk
- 2 tbs fish sauce
- 500 g (1 lb) assorted fresh mushrooms

1. Heat the oil in a wok and stir-fry the Red Thai Curry Paste, lime and basil leaves, chilli and lemongrass over medium to low heat for 6 minutes until the oil separates from the mixture.

2. Reduce the heat to low, add the coconut milk, fish sauce and mushrooms, and simmer until the mushrooms are cooked, about 3 minutes. Remove from the heat and transfer to a platter. Serve immediately with freshly cooked rice.