Thai Green Curry
50 min4
Time20 min
Servings2 people
DifficultyEasy
CategoryMains
A rich and silky oyster mushroom cream that brings together smoky, tangy and fresh flavors in every spoonful. The mushrooms are seared golden with garlic and olive oil, then hit with smoked paprika and a splash of balsamic vinegar before being blended into a velvety cream with sunflower oil, soy milk and fresh mint. Simple, elegant, and completely irresistible.
Ingredients
- 225g oyster mushrooms
- 25g extra virgin olive oil
- 1 garlic clove
- 1 tsp smoked paprika
- 1 tbsp balsamic vinegar
- 150g sunflower oil
- 120g soy milk
- 100g cold water
- 1 tsp salt (5g)
- 2 fresh mint leaves
Directions
- 1
Tear or slice the oyster mushrooms into large pieces.
- 2
Heat olive oil in a pan over medium-high heat. Add the mushrooms and garlic clove.
- 3
Sear the mushrooms well, letting a golden crust form on each side, about 4-5 minutes per side.
- 4
Sprinkle with smoked paprika, pour in the balsamic vinegar and let it sizzle and reduce quickly, coating the mushrooms.
- 5
Transfer the seared mushrooms and garlic to a blender. Add sunflower oil, soy milk, cold water, salt and fresh mint leaves.
- 6
Blend until smooth and creamy. Serve immediately.
QuickGluten-FreeLight