Green Curry with Straw Mushrooms

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This veggie green curry is ready in just ten minutes making it the ideal midweek meal. Eggplant, mushrooms and green pepper are delicious in this recipe but feel free to add any vegetables you have in the fridge.

recipe updated Oct 8, 2019


  • Eggplant icon
    2 (600g)
  • Ginger icon
    5⅛ tbsp
  • Canned straw mushrooms icon
    Canned straw mushrooms
    397g (about 1½ cups)
  • Green bell pepper icon
    Green bell pepper
    1 (150g)
  • Coconut milk icon
    Coconut milk
    1.25 cups (300ml)
  • Thai green curry paste icon
    Thai green curry paste
    2 tbsp (about 30g)
  • Vegetable stock icon
    Vegetable stock
    1.25 cups (300ml)
  • Brown sugar icon
    Brown sugar
    3 tbsp (36g)
  • Soy sauce icon
    Soy sauce
    4 tsp (20ml)
  • Salt icon
    as needed
  • Coconut milk icon
    Coconut milk
    as needed


  • kCook icon Wooden spoon
  • kCook icon Saucepan
  • kCook icon Medium bowl

Step preview

  1. Add coconut milk and Thai green curry paste to a clean saucepan
  2. Stir well
  3. Pour vegetable stock into the curry
  4. Add eggplant, brown sugar, soy sauce, ginger and salt to the curry
  5. Boil
  6. Cook - 5 min
  7. Add canned straw mushrooms and green bell pepper to the curry then reduce heat
  8. Cook - 2 min
  9. Spoon curry into medium bowl
  10. Drizzle with coconut milk
  11. Serve
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