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20 December 2012,22:48 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • In a mixing bowl, stir coconut cream and kaeng khua curry paste together well.
  • Add TVP and stir for 10 minutes until it absorbs some of the sauce.
  • Add rice flour and egg, stir well. Add straw mushrooms, angel mushrooms and kaffir lime leaves.
  • Stir until thickened. Season with light soy sauce and stir well.
  • Line blanched sweet basil leaves or Indian mulberry leaves at the base of each bowl, spoon the TVP mixture into the bowl until almost full.
  • Arrange in a steamer and steam over boiling water for 10 minutes, using high heat.
  • Remove the steamer from the heat, open the cover. Top each bowl with cooked coconut cream, sprinkle shredded kaffir lime leaves and red spur chili over and put on the cover.
  • Return to the heat and steam for 1 more minute. Turn off the heat.
  • Arrange steamed curried mushrooms on a serving dish.
  • Garnish with coriander leaves before serving.


  • 50 grams coconut cream
  • 3 tablespoons kaeng curry paste
  • 100 grams textured vegetable protein (TVP) , soaked and chopped
  • 1 tablespoon rice flour
  • 1 duck or chicken egg
  • 100 grams straw mushrooms, thinly sliced
  • 100 grams angel mushrooms, torn
  • 2 tablespoons kaffir lime leaves, shredded
  • 1 tablespoons light soy sauce
  • 100 grams sweet basil leaves blanched and squeeze to dry
  • Cooked coconut cream for topping 
  • Shredded kaffir lime leaves, sliced
  • Red spur chili and coriander leaves for garnish 
  • Small bowl or heat-proof ramekins for steaming

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