Mushrooms in curry, coconut and mint sauce

Ingredients for 2 servings:

• 500 g mushrooms
• 1 tsp curry paste, green
• 100 ml coconut milk
• 50 ml vegetable stock
• 2 tbsp soy sauce
• 4 mint leaves
• n. B. Spice(s) of your choice, e.g. coriander, turmeric, cumin, lemongrass

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick student meal

First, chop the mushrooms. I always quarter them. Heat a little oil in a pan and fry the mushrooms. Add the curry paste and fry. Then deglaze with the soy sauce and vegetable stock. When the sauce is no longer boiling vigorously, add the coconut milk. You can now season the sauce with other spices if the flavor of the curry paste isn’t strong enough for you (coriander, turmeric, cumin, lemongrass, to taste). Finally, add the mint and let it steep briefly (do not let it boil any longer! It’s important that you add the mint just before serving, otherwise the mint flavor will be too dominant). I usually serve it with rice, but I’ve also cooked it with noodles.