Vietnamese Lemongrass and Mushroom Cà Ri

Ingredients

• 500 g mixed mushrooms (shiitake, oyster, chestnut)
• 400 ml coconut milk
• 3 lemongrass stalks
• 2 tbsp Vietnamese curry powder
• 4 clove garlic cloves
• 30 g fresh ginger
• 300 ml vegetable stock
• 2 tbsp soy sauce
• 20 g fresh Thai basil
• 2 tbsp vegetable oil

Method

1. 1

   Bash the lemongrass stalks with the back of a knife to release the oils, then finely slice the lower, pale portions and tie the top green parts together for the pot.

2. 2

   Heat oil in a wide pan and fry the garlic and ginger paste with the sliced lemongrass for 2 minutes. Add the curry powder and cook for a further minute.

3. 3

   Add the larger mushrooms first (shiitake, chestnut), cooking for 4 minutes over high heat until beginning to colour.

4. 4

   Pour in the coconut milk and vegetable stock and add the tied lemongrass tops. Bring to a simmer.

5. 5

   Add the delicate oyster mushrooms and soy sauce, then simmer for 8 minutes until the sauce is lightly thickened. Remove the lemongrass bundle.

6. 6

   Scatter over Thai basil and serve with vermicelli noodles or steamed jasmine rice and a squeeze of lime.