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–+ servings
3 blue bowls of red curry with green beans and long oyster mushrooms topped with white bean sprouts and green basil leaves. There is another bowl of white rice noodles.
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5 from 1 vote

Easy Thai Oyster Mushroom Curry With Coconut Milk

A quick and easy Thai red curry of oyster mushrooms and green beans that has tons of big bold flavor. Creamy coconut milk makes this a thick and rich vegetarian mushroom curry recipe that can be enjoyed on it's own or as a soup with cooked rice noodles.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Curry, Main Course
Cuisine: Thai
Keyword: thai mushroom curry
Servings: 4 servings
Calories: 296kcal
Author: Sabrina Currie

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.

Notes

Thai oyster mushroom curry is delicious served over cooked rice noodles or steamed rice. 

Nutrition

Calories: 296kcal | Carbohydrates: 18g | Protein: 7g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 624mg | Potassium: 785mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1714IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 5mg