Thai Mushroom Curry


Thai Mushroom Curry

Spicy mushroom and capsicum curry - Thai style
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Thai
Servings 4 people


  • 1 1/2 cup Mushroom quartered, cut each mushroom into 4 equal pieces
  • 1 cup Onion almost of the same size as the quartered mushrooms, cut into small cubes
  • 1 cup Capsicum cut into thin small strips like 1 inch of a noodle strand
  • 3 tsp Tomato paste store bought thick paste) or from 2 medium sized peeled tomato(if homemade
  • Ginger garlic paste - 3 tsp
  • 2 - Cloves Grambu
  • Cinnamon An inch long stick, Karugapatta
  • 1 1/2 tbsp Soya sauce
  • 1 1/2 tbsp Red chilly sauce
  • 3 tbsp Cooking oil
  • Black pepper powder As reqd
  • Salt As reqd
  • 1 tsp Corn flour if you need gravy
  • Basil leaves A handful
  • Coriander leaves for garnishing


  • Heat a pan (with wide bottom) and add ginger-garlic paste.
  • Reduce the flame from high to medium at this point.
  • Once the ginger-garlic paste loses its' raw uncooked smell and turns crisp, add the onions, cloves and cinnamon.
  • :- The flame may be increased now.
  • When the onions turn sand brown and slightly transparent, add in the mushrooms.
  • :- 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.
  • Add required amount of black pepper, red chilly sauce, soya sauce and tomato paste. Stir well.
  • Close the lid of the pan and allow the mushrooms to get cooked for 10 mins on medium flame.
  • Open the lid and then add the sliced capsicum.
  • Add required amount of salt.
  • :- Please keep in mind that soya sauce does contain salt in it.
  • Stir the masala on high flame for about 3 mins.
  • Add the basil leaves.
  • :- If you need a thick gravy add some water and corn flour and reduce it down.
  • Turn the stove off.
  • Tranfer it to a bowl.
  • Garnish with coriander leaves.
  • :- Serve with fried rice or chappathis.
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