Time 20 min
Recipe by Justine Schofield
1 tbsp vegetable oil
600g mixed mushrooms
1 onions, finely slice
1 large knob ginger, cut into batons
3 tbsp AYAM™ Green Curry Paste
1 zucchini, roughly
270ml AYAM™ Light Coconut Cream (or 400mL coconut milk)
½ punnet tomatoes
2 handfuls baby spinach
Coriander, to garnish
In a hot pan sauté the mushrooms in a little oil until golden.
In another large sauté pan add the green curry paste and cook off for 30 seconds. Then add the onions and ginger followed by the coconut cream. Add the mushrooms and cook for 10-15 minutes with the lid on. Now add the tomatoes and spinach and cook for a further minute.
Serve with rice and garnish with coriander.