Mushroom coconut stew

It is so creamy and delicious that it instantly heats you up. I was inspired by Cooking For Peanuts’ recipe. I added a little kick to the dish to spice it up.

It takes 10 minutes to prepare and 20 minutes to cook. The ingredients I used are:

• 1 onion

• 2 garlic cloves

• 2 tbsp dried thyme

• 2 tbsp red chilli powder (optional)

• 200g baby button mushrooms

• 250ml vegetable stock

• 1 can coconut milk

• 2 tbsp soy sauce

• Half teaspoon balsamic vinegar

• Salt and pepper

I started by finely chopping the garlic, dicing the onion and halving the mushrooms. I poured 2 tbsp olive oil in a Dutch oven* on medium heat, then added the garlic and onion in. I let it cook for 1 minute before adding the mushroom followed by thyme. I let the mushroom cook for about 5 minutes and then gradually poured the vegetable stock in.

I let it simmer for 2 minutes and then added 2 tbsp soy sauce and half teaspoon balsamic vinegar. I stirred it all and let it simmer for another minute. I then added the 2 tbsp red chilli powder followed by the coconut milk. I mixed everything, and seasoned with salt and pepper to taste. I let it cook for 1 more minute and then removed the pan from the heat.

I accompanied the mushroom coconut stew with rice, and garnished with fresh coriander. What a relish!

*a large saucepan can also be used