Red Thai Mushroom Curry


This is one of Chef Brett’s favorite dishes to make at home, especially when it’s cold outside. Project Angel Heart Registered Dietitian Astrid De la Cruz notes that this fragrant and warm dish is packed with vitamins and minerals! She shares that mushrooms, one of the few plant-based foods that contain Vitamin D when grown in light, have high amounts of antioxidants that support our immune system. They are also rich in B vitamins that support our brain and heart health. What’s more, the Thai red curry paste, basil, and coconut milk not only add a ton of flavor to the dish but are also anti-inflammatory and aid digestion. Enjoy!

Red Thai Mushroom Curry

Makes 4-6 servings

  • 3-4 tablespoons neutral oil (canola, grape seed, or avocado)
  • 1 pound shitake mushrooms, sliced, discard stem
  • 1 pound oyster mushrooms, sliced
  • 1 medium/large yellow onion, diced
  • 2 tablespoons fresh garlic, minced
  • 1 tablespoon lemongrass, minced
  • 3 whole scallions, thinly sliced
  • 2 tablespoons fresh ginger, peeled, minced or grated
  • 2 tablespoons Thai red curry paste
  • 4 cups vegetable broth or chicken broth
  • 1 tablespoon fish sauce (optional but recommended)
  • 2 tablespoons soy sauce
  • 1 can coconut milk  
  • 2 limes, sliced into wedges  
  • 1/2 cup fresh Thai basil, torn

In a medium Dutch oven, heat 1-2 tablespoons of oil over medium heat until the oil is hot and makes a splattering noise when you add a drop of water.

Add half of the shitake and oyster mushrooms. Cook until liquid is released and the mushrooms are golden brown. Remove the golden brown mushrooms, add the rest of the mushrooms, and repeat the process. Remove the second batch of golden brown mushrooms, and add 1-2 tablespoons of oil.

Add the onion and sauté until slightly caramelized. Then add the garlic, lemongrass, the white part of the scallions, and ginger. Add a pinch of salt and cook for another two minutes, making sure the garlic and ginger do not burn.

Add the Thai red curry paste to the Dutch oven and toast it on medium heat for one minute. Deglaze with stock and add fish sauce, soy sauce, coconut milk, and all the mushrooms. Bring to a simmer and cook for 10 minutes or until the flavor is to your liking. The longer you reduce, the stronger the broth gets.

Season with a squeeze of fresh lime and salt and pepper to taste if needed. Garnish with torn basil, scallions, and lime wedges.

Serve with sticky rice or vermicelli noodles, and enjoy!