Greenpeaswithcurriedmushrooms Recipes

Steps:

• Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
• Add the green curry paste, and fry for another 2 minutes.
• Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
• Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
• Also add about half the fresh coriander.
• Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
• Stir through the fresh herbs gently.
• Serve in deep bowls over steamed rice, scattered with the fresh spring onions.

Steps:

• In a saucepan, bring water to a boil, add peas and.
• cook 5 minutes or until just tender.
• Drain thoroughly.
• While peas are cooking, heat oil in a non-stick skillet and saute mushrooms and green onions until tender.
• Combine with peas and toss with soy sauce.
• Serve immediately.

Steps:

• Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
• Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.

Steps:

• saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
• ad salt and pepper to taste.
• ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
• serve with your favorite protein or on its own with buttered french bread.

Steps:

• Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
• Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.