Thai Basil Coconut Mushroom Stir-Fry Recipe

About this recipe

A fragrant and flavorful Thai stir-fry made with mushrooms, fresh basil, and a hint of coconut, served with a side of cauliflower rice for a low-carb, satisfying lunch.

Ingredients

• 1 pack Mushrooms Button
• 200 ml Coconut Milk
• 1 head Cauliflower
• 100 g Garlic
• 250g Green Chilli
• - Basil Leaves
• 90 g Dark Soy Sauce
• 100 g Lemongrass
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 100 g Salt

Instructions

1. 1. Wash and chop the mushrooms into medium-sized pieces.
2. 2. Finely chop the garlic, green chili, and lemongrass for aromatics.
3. 3. Grate the cauliflower into rice-like granules using a grater or food processor.
4. 4. Heat vegetable oil in a pan over medium heat and sauté the garlic, chili, and lemongrass until fragrant.
5. 5. Add the mushrooms to the pan and stir-fry for 5-6 minutes until they release their moisture and soften.
6. 6. Pour in the coconut milk and soy sauce, stirring to combine the flavors evenly.
7. 7. Add salt to taste and simmer for 2-3 minutes to let the sauce thicken slightly.
8. 8. Stir in the fresh basil leaves and cook for 1 more minute until aromatic.
9. 9. In a separate pan, lightly sauté the grated cauliflower for 3-4 minutes to soften it.
10. 10. Serve the mushroom stir-fry hot over a bed of cauliflower rice for a light and satisfying meal.