Spicy oyster mushroom curry
Mushrooms:
500 g of oyster mushrooms
Vegetables:
1 onion
4 cloves of garlic
2 cm fresh ginger
200 g of tomatoes
200 g patison
100 g snow peas
Liquids:
2 tbsp. oil
250 ml of coconut milk
Additionally:
2 tbsp. red thai curry powder
Salt
Pepper
Cook the jasmine rice as directed on the package.
Heat oil in a pan, sauté onions until translucent. Add minced garlic and grated ginger, fry until the strong aroma fades. Add sliced oyster mushrooms and fry until most of the liquid has evaporated.
In a pan with mushrooms, stir in curry powder, chopped tomatoes and 200 ml of water. Add salt and pepper, as well as coconut milk, cook for 10 minutes.
Add the snow peas and sliced squash, cook for a few more minutes to heat through.
Serve rice topped with vegetable curry.