King Oyster Coconut Curry

If you love a comforting curry that’s full of flavour, this one’s for you. Made with Shemin’s Indian Curry Paste, it’s rich, creamy, and layered with warm spices that make every bite irresistible. Perfect as a hearty veggie meal — and if you’re a meat-eater, check out the tip section for how to make it even heartier!

Total Time: 55 mins (10 mins prep, 45 mins cook)
Serves: 2
Calories (approx): 380 kcal per serving

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Ingredients

2 × 130g packs king oyster mushrooms, roughly chopped
2 tbsp sunflower oil
1 tsp Shemin’s Black Mustard Seeds
10 fresh Shemin’s Curry Leaves
1 large onion, finely chopped
2 tbsp Shemin’s Indian Curry Paste (or Goan / Massaman)
2 tomatoes, roughly chopped
1 tsp salt
400ml coconut milk

Method

Sauté the Mushrooms
Heat 1 tbsp of the oil in a large pan over a high heat. Add the mushrooms and cook for 4–5 minutes until lightly golden. Remove and set aside.
Build the Base
Add the remaining 1 tbsp oil, then stir in Shemin’s Black Mustard Seeds and Shemin’s Curry Leaves. Let them sizzle for a few seconds before adding the onion. Cook for 5 minutes until softened and golden.
Add the Flavour
Stir in Shemin’s Indian Curry Paste and cook for 1–2 minutes to release the spices. Add the chopped tomatoes and salt, then cook for another 2 minutes.
Simmer to Perfection
Return the mushrooms to the pan, pour in the coconut milk, and stir well. Cover and cook on a low heat for about 30 minutes until the mushrooms are tender and the sauce has thickened.
Finish & Serve
Serve with steamed basmati rice or warm naan, and garnish with a few extra Shemin’s Curry Leaves for an aromatic touch.

Tips:

For extra depth, add a squeeze of lime juice just before serving.
Stir in a handful of spinach at the end for added greens.
Add shredded chicken for a heartier version — it soaks up the flavours beautifully.
You can also make this with Shemin’s Seafood Curry Paste — it contains no seafood and goes beautifully with vegetable curries.

Serves 2