Thai Mushroom Curry
Spicy mushroom and capsicum curry – Thai style
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Mushroom(quartered, cut each mushroom into 4 equal pieces) – 1 1/2cup
  • Onion(almost of the same size as the quartered mushrooms, cut into small cubes) – 1cup
  • Capsicum(cut into thin small strips like 1 inch of a noodle strand) – 1cup
  • Tomato paste(store bought thick paste) or from 2 medium sized peeled tomato(if homemade) – 3tsp
  • Ginger(garlic paste – 3 tsp) –
  • Cloves(Grambu) – 2
  • Cinnamon(An inch long stick, Karugapatta) –
  • Soya Sauce – 1 1/2tbsp
  • Red chilly sauce – 1 1/2tbsp
  • Cooking oil 3tbsp
  • Black Pepper Powder(As reqd) –
  • Salt(As reqd) –
  • Corn flour(if you need gravy) – 1tsp
  • basil leaves(A handful) –
  • Coriander leaves (for garnishing) –
  1. Heat a pan (with wide bottom) and add ginger-garlic paste.
  2. Reduce the flame from high to medium at this point.
  3. Once the ginger-garlic paste loses its’ raw uncooked smell and turns crisp, add the onions, cloves and cinnamon.
  4. :- The flame may be increased now.
  5. When the onions turn sand brown and slightly transparent, add in the mushrooms.
  6. :- Mushrooms have a lot of water in them. So keep the pan well-heated till all the water evaporates and the mushrooms shrink in size.
  7. Add required amount of black pepper, red chilly sauce, soya sauce and tomato paste. Stir well.
  8. Close the lid of the pan and allow the mushrooms to get cooked for 10 mins on medium flame.
  9. Open the lid and then add the sliced capsicum.
  10. Add required amount of salt.
  11. :- Please keep in mind that soya sauce does contain salt in it.
  12. Stir the masala on high flame for about 3 mins.
  13. Add the basil leaves.
  14. :- If you need a thick gravy add some water and corn flour and reduce it down.
  15. Turn the stove off.
  16. Tranfer it to a bowl.
  17. Garnish with coriander leaves.
  18. :- Serve with fried rice or chappathis.