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Dinner with Rukmini
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Quick Thai Okra with Oyster Mushrooms and Coconut Milk
Introduction from Rukmini Iyer
The quick roasted okra lends a wonderful flavour to this dish – on the table in just over 30 minutes. Serve with some quick cook noodles or rice.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Mix the okra, mushrooms, lemongrass, lime leaves and salt with the oil in a small roasting tin, then transfer to the oven and roast for 15 minutes.
Mix together the garlic, ginger, tom yum paste, coconut milk and water. Once the vegetables have had 15 minutes, pour the coconut mixture over, then return to the oven for a further 15 minutes.
Taste and season with soy sauce, scatter over the red chilli and spring onions and serve with rice or quick cook noodles.
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From the book
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