Preparation time: 15 minutes
Cooking time: 20 minutes
Difficulty: Takes a bit of effort
3 tbsp coconut oil
500 g mixed fresh mushrooms, sliced
thumb-size piece of fresh ginger, finely grated
2 onions, chopped
2 sticks lemongrass, bashed
1 red chilli, finely sliced (or to taste)
4 lime leaves
small bunch of coriander, roughly chopped
400g tin coconut milk
2 x 230 g tins bamboo shoots, drained
large pinch chilli flakes
In a wok, heat 2 tbsp coconut oil and fry the mushrooms until browned.
You will have to do this in batches. Remove mushrooms from the wok and set aside.
Heat another tbsp coconut oil in the wok and add ginger, onion, lemongrass, chilli and lime leaves, cook for 2 minutes, until fragrant.
Add coriander, coconut milk, bamboo shoots and reserved mushrooms. Heat through until piping hot.
Scatter with chilli flakes and serve with steamed cauliflower rice or pumpkin ‘noodles’.