As I’ve mentioned before Thai curry sauces go well together and are popular in Thailand. You can use whatever curry you prefer, here is a green curry with eryngii / king oyster mushrooms and green beans. It’s super easy and very quick to make. They make a greasy sauce for pasta without using lots of cream. This makes 4 servings
Start by heating a pan of slated water to cook your pasta. In a griddle pan grill about 300-400g of mushrooms (you could add some grilled courgette too if you like). In a frying pan fry a chopped onion in some vegetable oil the add a couple of gloves of crushed garlic, fry them for a few minutes until they begin to brown. Put your pasta on to cook, I used fettuccini, you probably need about 300g. Then add a heaped tablespoon of curry paste to the vegetables and a good splash of light soy sauce and continue frying until all the veg are coated in the curry sauce then add 150-200ml of coconut milk and a few torn kaffir lime leaves and simmer few a few minutes to thicken and reduce the sauce by about half. About 2-3 minutes before the pasta is done add some 200-250g green beans (or asparagus) to the boiling water. When the pasta is done drain it with the beans and add it to the curry sauce and stir well so that the pasta gets coated in the curry sauce. I served this with an avocado and mango salad.