King Oyster Mushroom, Eggplant & Sweet Corn Green Curry
Prep time - 10 minutes
Cooking time - 25 minutes
Serves 4 people
Begin by heating a wide sauce pan (that has a lid).
Add the coconut oil.
Over a high heat, add the eggplant and king oyster mushrooms face down and begin caramelising.
(you can also add the corn cob, cook this in the sauce to infuse more flavour - discard before serving)
After a few minutes once the faces have browned, add the swiss brown, oyster mushrooms and the corn kernels.
Stir and continue to cook for 1 minute.
Add the conscious flow curry sauce and simmer gently on the lowest heat for 15-20 minutes, lid on.
Around the 15 minute mark is when you would need to add the optional protein (fish fillets) and continue to simmer for a further 3-5 minutes.
Once the proteins have cooked through - remove the sauce pan from the heat.
Transfer to a serving dish and garnish with a generous amount of thai basil.
Accompany with jasmine rice and cucumber relish.
Leafy greens such as kale, spinach and silverbeet can also be stirred through 2 minutes before serving.
Thai eggplants such as apple eggplants and pea eggplants are spectacular. Thai basil is an absolute must.
This recipe is a guide. Any or all of the vegetables and proteins may be substituted for other preferred combinations.
Ingredients -
kernels from 1 corn cob
2 king oyster mushrooms. cut lengthways and scored
5 swiss brown mushrooms, cut into quarters
6 oyster mushrooms, cut in half or quarters
3 small purple eggplant, cut lengthways and scored
60ml coconut or olive oil
1/2 bunch thai basil
cucumber relish to garnish (see recipe)
jasmine rice to serve, or quinoa, lentils or desired grains or pulses as an alternative
white fleshed fish (optional protein) eg, kingfish, blue eye cod, monk fish, ling fillets.
