Thai Coconut Curry with Spinach and Mushrooms

Instructions

1. 1

   Wash and slice the mushrooms and red bell pepper into thin strips.

2. 2

   In a large pan, heat a small amount of oil over medium heat.

3. 3

   Add the curry paste to the pan and stir for about 1 minute until fragrant.

4. 4

   Add the sliced mushrooms and red bell pepper to the pan and sauté for 3-4 minutes until they start to soften.

5. 5

   Pour in the coconut milk and stir well to combine with the curry paste.

6. 6

   Add the soy sauce and sugar, stirring until the sugar is dissolved.

7. 7

   Add the spinach to the pan and cook for another 2-3 minutes until the spinach is wilted.

8. 8

   Stir in the lemon juice and adjust seasoning to taste.

9. 9

   Serve hot with rice or noodles.