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Thai-style Nettle and Oyster Mushroom Curry
Thai-style Nettle and Oyster Mushroom Curry is a modern British fusion recipe for a classic curry of meat, smoked fish and papaya (pawpaw) in a curry powder flavoured stock. The full recipe is presented here and I hope you enjoy this classic British version of: Thai-style Nettle and Oyster Mushroom Curry.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurryVegetable RecipesBritish Recipes
This is a modern fusion wild food recipe made with nettle leaves, cooked vegetables and oyster mushrooms (it's also good with leftover chicken and fish).
Ingredients:
400g tin coconut milk
2 tbsp Thai green curry paste
250ml (1 cup) water
1 tbsp fish sauce
1 tsp coconut sugar (or brown sugar)
200g (1 cup, packed) young nettle leaves
250g (2 cups) cooked vegetables (eg butternut squash)
150g oyster mushrooms (or substitute cooked chicken or fish)
oil for frying
salt, to taste
Method:
Place a wok or medium pan over medium-high heat. Once hot, scrape the coconut fat from the tin of coconut milk and add to the pan.
Once melted, stir in the curry paste and fry for 2 minutes, until fragrant. At this point add the liquid from the coconut milk tin and stir to combine with the water, fish sauce and sugar.
Drop in the nettle leaves and cook for 3 minutes to wilt.
Take the wok or pan off the heat and use a stick blender to puree. Return to the heat and continue cooking until the gravy is thick enough to coat the back of a spoon.
Place a frying pan over medium heat. Once hot, add the oil and use to fry the oyster mushrooms for about 5 minutes, until softened.
Add the oyster mushrooms (if using) and cooked vegetables to the pan and cook until warmed through.
Season to taste with salt and serve on a bed of rice.
