Craving Thai curry but don't have much time? This easy Thai oyster mushroom curry with coconut milk is just the thing. With just a handful of ingredients and 30 minutes, you'll have a creamy, spicy bowl of comfort on the table. (Naturally gluten-free, easy vegan option)
Why I Love this recipe
I love the big, bold flavors of Thailand. I also love a fast recipe during the week. On one of my trips to Thailand, I did a day of cooking lessons that started at the market and ended with me making curry paste, soup, pad Thai and more, from scratch. (See me at Pum's Thai cooking school below!)
When I have time, I still love to make my curry paste from scratch, but when time doesn't allow, a good jar of curry paste works great.
Using Thai red curry paste brings lots of flavors like lemongrass, chilis, kaffir lime leaves, garlic, and ginger (or galangal) without having to buy and prepare them all separately. Along with vegetable broth, fish sauce, a touch of sugar and lime, it makes a great creamy coconut milk sauce for this mushroom curry.
To make this a vegan oyster mushroom curry, simply swap the fish sauce for coconut aminos, vegan 'fish'sauce, or a teaspoon of sea salt. (Dal palak is another favorite vegan Indian curry and if you like seafood, this scallop curry is a great one.)
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Recipe Ingredients
With just a few easy to find ingredients, this Thai oyster mushroom curry with coconut milk is really quick to make.
- Oyster Mushrooms - While you can easily substitute any other mushrooms, oyster mushrooms work particularly well in curry. (White, blue or pink oysters or king oyster mushrooms are equally delicious choices in this vegan curry.) They are firm and have a meaty texture that won't turn rubbery as it cooks. I love to pull them apart to have 2" long chunks. When slicing or tearing them, remember they will shrink to almost ½ their original size.
- Thai Red Curry Paste - I've used Thai Kitchen brand but there are some other good ones too. Using curry powder won't achieve as fresh or bold a flavor so get curry paste if you can.
- Coconut Milk - Regular full fat coconut milk is what you should use for this. Light coconut milk will result in a much thinner soup. (Avoid coconut cream which is meant for desserts and sugary cocktails.)
- Fish Sauce - I love the funk and authentic flavor of fish sauce but...if you are vegetarian, you can omit it. Coconut aminos, soy sauce, or vegetarian 'fish' sauce are a great substitute. If you don't have any of those, just use a teaspoon of sea salt instead.
See recipe card for quantities.
Substitutions + Variations
- Curry - This recipe will work equally well with Thai green curry paste too. It will have a more basil and green chili forward flavor. You can even make it with any other of your favorite curry pastes that pair well with coconut milk.
- Mushrooms - You can definitely swap out oyster mushrooms for other meatier mushrooms. Other types of mushrooms like sliced portobello mushrooms, king oyster mushrooms, wild mushrooms like boletes (aka porcini), brown cremini mushrooms, shiitake mushrooms, wood ear or even white mushrooms. Or you can use more delicate Thai style mushrooms like straw mushrooms or enoki mushrooms.
- Different Vegetables - The crisp green beans can be swapped for different vegetables if you want. Chopped zucchini, sliced bok choy, or green peas are all tasty options. These vegetables cook faster than green beans so reduce the cook time 2-3 minutes.
- Add-Ins - Make this vegetarian curry heartier with a cup of cubed sweet potato added along with the broth and coconut milk. Or stir in 2 cups of greens like baby kale or spinach when adding the bean sprouts. Stir and serve once they are wilted in.
Step-by-Step Instructions
Follow along for this easy and super-satisfying one pot dinner! This has a mile-medium spice level. To make it spicier, add your favorite hot chili paste to taste.
Step 1. Heat the vegetable oil over medium heat in a large, heavy-bottomed soup pot. Tear oyster mushrooms into large chunks and then sauté for a few minutes until softened and golden brown edges start.
Step 2. Add the curry paste and stir through.
Step 3. Cook, stirring curry paste for 2 more minutes.
Step 4. Add broth, can of coconut milk, fish sauce and sugar.
Step 5. Stir and simmer for a couple of minutes.
Step 6. Stir and season with extra sugar, fish sauce (or pinch of salt), and lime juice to taste. Add green beans and lime juice.
Step 7. Simmer 5 more minutes, then add bean sprouts and serve.
Serve up easy oyster mushroom curry with lime wedges, extra basil (or cilantro leaves), cooked rice noodles, jasmine or basmati rice.
Leftover creamy mushroom curry gets even better the next day! It keeps well up to 3 days, covered in the refrigerator. Reheat leftovers gently just until hot, without boiling and enjoy.
Expert Tips
This is such an easy curry recipe that I don't have any expert tips. Anyone can make this, just pay attention and don't let your curry paste burn. As long as you stir it regularly, it will be fine.
But...I do have a chef tip! If you love food, take a cooking course in another place when you are travelling. You will learn lots about the food, but more importantly, you'll get to know the people.
More Easy Curry Recipes
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Easy Thai Oyster Mushroom Curry With Coconut Milk
Ingredients
- 5 c Oyster Mushrooms (about ¾-1 pound depending on how dry the mushrooms are or 1 paper mushroom bag at most grocery stores)
- 1 tablespoon Vegetable Oil (olive oil or coconut oil are fine too)
- 2 tablespoon Thai Red Curry Paste
- 1 can Coconut Milk (398 ml Full-Fat Coconut Milk)
- 1 c Vegetable Broth
- 1 tablespoon Fish Sauce vegan 'fish' sauce or coconut aminos can be used for a vegan curry)
- 1 tablespoon Sugar (Coconut sugar or palm sugar are traditional sugars you can use if you like)
- 1 c Green Beans
- 1 c Bean Sprouts
- 1 tablespoon Lime Juice
- ½ c Fresh Basil Leaves
Instructions
- Heat the vegetable oil over medium heat in a large, heavy-bottomed soup pot. Wash mushrooms only if they are dirty, then tear oyster mushrooms into large chunks. Add to the pot and sauté until they are softened and some are getting golden brown edges. About 8 minutes.
- Add the curry paste and stir through, cooking for 2 more minutes.
- Add broth, coconut milk, fish sauce and sugar. Stir and simmer 10 minutes.
- Add green beans and lime juice. Stir and season with extra sugar, fish sauce (or salt), and lime juice to taste. Simmer 5 more minutes, then add bean sprouts, stir and serve.
- Spoon the creamy sauce, mushrooms and veggies into bowls and garnish with basil leaves and additional bean sprouts.
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