Vegan, dairy, gluten & nut free

Serves 4-6


2 tbsp light flavoured oil
70 grams of Curry Favour red curry paste
500g oyster mushrooms, torn into thick strips
1 tsp caster sugar
2 tbsp fish sauce or a pinch of salt
1 x 270ml coconut milk
1 bunch of kale, stems removed and leaves chopped
300 grams of trimmed green beans, cut in half
Coriander to garnish


Cooking instructions

  1. Heat 1 tbsp of the oil in a wok or fry pan over a high heat. When hot, add mushrooms and stir fry for two minutes until just cooked.  Remove and set aside.
  2. Return wok to a medium heat and add the remaining oil. Add red curry paste and cook for 2-3 minutes until fragrant.  Deglaze with coconut milk and fish sauce to remove any curry paste stuck to the wok.  Add caster sugar.
  3. Add kale and green beans and stir-fry for three minutes or until cooked.
  4. Return mushrooms to the wok and toss.   
  5. Serve with jasmine rice, coriander and lime wedges.