Shimeji Mushroom and Prawn Coconut Curry with Asparagus

Shimeji mushrooms are delicate Asian-style mushrooms. They shine in this dish with its spicy coconut sauce. Asparagus adds a lovely freshness and lime adds zing to make your taste buds sing!

			  Shimeji Mushroom and Prawn Coconut Curry with Asparagus

Serves: 4

Cooking time: 6-8 minutes


  • 2 tablespoons oil
  • 20 green king prawns, peeled with tails intact, de-veined
  • 2 tablespoons green curry paste
  • 400ml coconut milk
  • 1 bunch green asparagus, trimmed and cut into 4cm lengths on the diagonal
  • 300g Shimeji mushrooms, trimmed and separated
  • 1/2 cup fresh coriander leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon grated palm sugar or brown sugar
  • 1 tablespoon lime juice
  • Steamed Jasmine rice to serve


  1. Heat a wok over high heat and add 1 tablespoon of the oil. When hot, add half the prawns and stir-fry until prawns just change colour, about 1 minute. Transfer prawns to a plate and set aside. Repeat using remaining oil and prawns.
  2. Reduce heat to medium. Add curry paste to wok and cook, stirring constantly until aromatic, about 1 minute. Stir in coconut milk and bring mixture to the boil, stirring constantly.
  3. Add prawns, asparagus and mushrooms. Stir to combine and cook, stirring occasionally, over medium heat until prawns are cooked through, 3-5 minutes.
  4. Stir in coriander, fish sauce, palm sugar (or brown sugar) and lime juice.
  5. Serve with steamed Jasmine rice.


  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe provided by Australian Mushrooms.

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