Green Curry with Mushrooms

For the Curry Paste:

1 stalk Lemongrass

1 can Coconut Milk

1/2 Jalapeno

1 cup Cilantro

1/4 cup Onion, chopped

3 cloves Garlic

1 inch fresh Ginger

1 TB Soy Sauce

2 TB Lime Juice

1/2 TS White Pepper

1 TS Brown Sugar

1/2 TS Salt

for Curry:

1 large cart Mushrooms

1/2 Cup Veggie Stock

Rice, cooked

Place all ingredients in a  food processor, but not all of the coconut milk – just a little from the can to help aid in the paste to form during blending.

In a wok, heat up some olive oil on medium heat and saute the mushrooms until tender. Add the some of curry paste you just made [I only used 1/2 of what I produced].

Add the veggie stock and simmer for 5 minutes. Add the coconut milk and simmer again for up to 10 minutes until desired thickness. Remove from heat.

Serve over rice.


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