Gaeng Het

Thai Mushroom Curry

Preparation info
  • Serves


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

Mushrooms are often touted to be the ‘meat’ among vegetables, because of their firm, chewy texture and naturally savoury flavour. In the street food category, you’ll find two versions of this curry—one made rich with coconut cream, and another without. This simple but hearty curry will satisfy even the appetite of a hardcore meat lover.


  • 6 tablespoons cooking oil
  • 500 g fresh oyster mushrooms
  • cu


  1. Prepare the curry paste. Using a mortar and pestle or blender, pound or process the ingredients into a fine paste.
  2. Heat the oil in a wok and add the curry paste. Stir-fry until the curry paste is fragrant.
  3. Add the mushrooms and water. Bring to a boil and boil for about 10 minutes.
  4. Add the kaffir lime leaves, polygonum leaves and bird’s eye c