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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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30 m servings 261
Original recipe yields 4 servings


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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 11.8 4.9 0 1458 Full nutrition

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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!

Love Love Love!!!! I added chicken thigh with the leaves and salt. Also, a tsp red curry paste instead of peppers because I didn’t have any. So good!!!!!