Creamy Peanut Red Curry with Mushrooms
Ingredients
- 1 small finely diced yellow onion
- a little vegetable broth
- 2 tbsp Thai red curry paste
- about 20 whole cremini ‘baby bella’ mushrooms (wiped clean and slightly trimmed)
- 1/2 can coconut milk
- 1/4 cup unsalted creamy peanut butter
- 2 tbsp lime juice
- 1 tbsp low sodium tamari
- 1 tsp vegan Worcestershire sauce
- rice noodles
Preparation
In medium saucepan, cook onion in vegetable broth until translucent and starts to stick to sides of pan.
Add Thai red curry paste and cook another 30 seconds.
Add mushrooms and cook another minute while mixing.
Add coconut milk and bring to a simmer.
Once gently simmering, mix in peanut butter, lime juice, tamari, and vegan Worcestershire sauce.
Return to gentle simmer and cook covered a few more minutes until mushrooms are just tender.
Serve with rice noodles.
