King oyster mushroom green curry with mango chutney
Creamy green curry with king oyster mushrooms, enhanced with Kikkoman Ponzu Lemon in the sauce and Kikkoman Mirin-Style Sweet Seasoning in the fruity mango chutney. Served with basmati rice and naan.
Ingredients
For the chutney:
For the curry:
To serve:
- Curry: approx. 150 g
- Rice: approx. 100 g
- Bread: approx. 100 g
- Chutney: approx. 50 g
- Yoghurt: approx. 10 g
- Garnish: approx. 2 g
Preparation
Step 1
For the mango chutney, heat the oil in a saucepan and sweat the onions for 2–3 minutes. Add the mango and mustard seeds, then pour in the Kikkoman Mirin-Style Sweet Seasoning and simmer gently for about 20 minutes. Season with the chilli flakes and leave to cool.
Step 2
For the curry, heat the ghee in a large casserole dish over a medium heat. Sauté the mushrooms, onions and garlic until well browned, about 4–5 minutes.
Step 3
Meanwhile, blitz the coconut milk with the spinach, coriander and Kikkoman Ponzu Lemon in a blender until smooth. Add the cumin seeds and curry paste to the dish and fry for a further minute. Add the mixture to the mushrooms and braise everything in the oven at 160 °C fan for about 30 minutes.
Step 4
Fry the naan in the garlic butter until lightly golden. Mix the rice with the goji berries and reheat. Serve with the curry, chutney, a little yoghurt and red wood sorrel.
Tip
The curry can also be prepared to order in individual portions in small pans, helping it retain its vivid green colour. For extra heat, add a little more green curry paste.
Recipe-ID: F1162
Recipe as PDF
Download PDF
Discover more
