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Ingredients500g chestnut and or cup mushroom1 tablespoon sunflower oil 1 small birds eye chilli finely chopped inc seeds 3 garlic cloves crushed 1 tablespoon curry powder or mild curry paste 2 tablespoons crunchy peanut butter 400ml coconut milk Juice 1/2 lime dash of soy Chopped coriander to garnish |
Handy HintServes 8 total carbs about 23g |
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MethodFinely dice mushroom, or blitz in processor not too fine.Heat oil in large frying pan and cook mushrooms til all liquid has evaporated stir briskly whilst cooking Add chili and garlic and stir for one minute Add curry powder/paste and peanut butter stir thoroughly then stir in coconut milk Let it all bubble rapidly stir occasionally so doesn't stick until thick and reduced (approx 30 min) Add lime juice and soy to taste | |||||||||||||||||||||
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