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?Quick and delicious creamy peanut red curry with mushrooms (oil-free, gluten-free)? Served with Lotus Foods brown rice buckwheat ramen?. My new favorite recipe. Nothing quite like ‘meaty’ mushrooms! Happy Sunday friends.?
?Recipe: (Serves about 3) In medium saucepan, cook 1 small finely diced yellow onion in a little vegetable broth until translucent and starts to stick to sides of pan. Add 2 tbsp Thai red curry paste and cook another 30 seconds. Add about 20 whole cremini ‘baby bella’ mushrooms (wiped clean and slightly trimmed). Cook another minute while mixing. Add 1/2 can coconut milk and bring to a simmer. Once gently simmering, mix in 1/4 cup unsalted creamy peanut butter, 2 tbsp lime juice, 1 tbsp low sodium tamari and 1 tsp vegan Worcestershire sauce. Return to gentle simmer and cook covered a few more minutes until mushrooms are just tender. (Add more vegetable broth if desired.)
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