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Mushroom Curry with Galangal

Rated as 5 out of 5 Stars

"This is a jungle curry recipe, meaning it is very rustic and easy to make. This does not even require you to make a curry paste. Just put all the ingredients in the coconut milk and cook. This version is vegetarian; chicken can be added if you like."
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Ingredients

30 m servings 261 cals
Original recipe yields 4 servings

Directions

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  1. Put the coconut milk and galangal in a pot and bring to a boil. Add the kaffir lime leaves and salt; simmer for 10 minutes. Add the mushrooms and cook until soft, 5 to 7 minutes. Remove from heat. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chilies to serve.

Nutrition Facts


Per Serving: 261 calories; 24.4 g fat; 11.8 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 1458 mg sodium. Full nutrition

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Reviews

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OMG!!!! Can I begin to tell you how amazing this is! The only thing I changed was that I added boneless diced pork at the five minute mark of the ten minute simmer with the kaffir lime leaves ...

I needed a vegetarian version, so I substituted 1T Miso for the fish sauce and added cubed ex firm tofu. I swear the sauce is so good I caught my picky 12 year old trying to lick the pot!