Asian Red Mushroom Curry with Pak Choi

Ingredients:

• 200g shiitake mushrooms, sliced
• 150g oyster mushrooms, roughly chopped
• 100g enoki mushrooms, separated
• 1 red bell pepper, thinly sliced
• 1 medium-sized carrot, julienned
• 200g baby corn, sliced
• 1 bunch pak choi, leaves separated
• 400ml coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• Fresh cilantro for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat vegetable oil in a large pan or wok over medium heat. Add minced ginger and garlic, sauté until fragrant.
2. Stir in the red curry paste and cook for 1-2 minutes until the mixture becomes aromatic.
3. Add the shiitake mushrooms, oyster mushrooms, and enoki mushrooms. Cook for 3-4 minutes until the mushrooms are tender.
4. Pour in the coconut milk, soy sauce, and brown sugar. Stir well to combine, allowing the flavors to meld for another 5 minutes.
5. Add the sliced red bell pepper, julienned carrot, and baby corn to the curry. Simmer for an additional 7-8 minutes until the vegetables are cooked but still vibrant.
6. Right before serving, add the pak choi leaves to the curry, allowing them to wilt slightly and contribute to the vibrant red-green color contrast.
7. Adjust the seasoning to taste, adding more soy sauce or brown sugar if needed.
8. Serve the Asian Red Mushroom Curry over jasmine rice, garnished with fresh cilantro.

Nutritional Information (per serving, approximately 4 servings):

• Calories: 450 kcal
• Protein: 8g
• Fat: 36g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 10g
• Sodium: 800mg

Enjoy your delicious and nutritious Asian Red Mushroom Curry with Pak Choi!