golden oyster mushroom curry

We love a good curry around here. This one’s an amazingly simply curry paired with shirataki noodles for a gluten-free bowl of warmth.

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Ingredients

• 3 cloves garlic, minced

• 1 small onion, chopped

• 2 scallions, chopped (white and green parts separated)

• Optional: 8-10 shrimp, peeled & deveined

• 1 tbsp yellow curry paste (I used Maesri here)

• 1 tsp white pepper powder

• 1 tsp soy sauce

• 10 oz golden oyster mushrooms, roughly chopped

• 1/4 cup coconut milk

• 7 oz package of shirataki noodles, drained

Directions

1. Heat and oil skillet over medium-high heat. Add garlic, onions, and whites of scallions. Stir and cook until onions soften a bit.

2. If using shrimp, add it in and let brown on each side. Add curry paste, white pepper, soy sauce, mushrooms, and coconut milk. Stir and cook until mushrooms soften.

3. Carefully mix in shirataki noodles and green parts of scallions. Mix well and let simmer for 2 minutes. Remove from heat and serve hot.

4. Optional: garnish with lemon