Mushroom Curry with Galangal
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Ingredients30 m servings 261 cals
Original recipe yields 4 servings
- 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.
Per Serving: 261 calories; 24.4 g fat; 11.8 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 1458 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 ...