Chicken of the Woods Red Curry

chicken of the woods red curry

This chicken of the woods (Laetiporus sulphureus) red curry is an easy weeknight meal using wild foraged mushrooms. 

Using pre-made red curry paste allows you to have this dish on the table in well under 45 minutes!

  • Prep Time15 min
  • Cook Time20 min
  • Total Time35 min
  • Yield4 servings with rice


  • 2 tablespoons (30ml) vegetable oil
  • 1/2lb (225g) tender pieces of chicken of the woods mushrooms, broken into bite-size chunks
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 small thumb-size piece of ginger, peeled and minced
  • 2 tablespoons (30ml) Thai red curry paste (more if you like it spicy)
  • 1 14oz (440ml) can coconut milk
  • 1 small zucchini (courgette) sliced into coins or half moons
  • 1 large bell pepper (or equivalent of different coloured peppers), chopped
  • 2 cups (60g) fresh spinach
  • 2 tablespoons (30ml) fish sauce (or vegetarian equivalent)
  • Juice from 1 lime
  • 1 tablespoon (9g) cornstarch
  • Fresh cilantro to garnish



Heat oil in a deep skillet or pot over medium high heat. 

Add the mushrooms, onions, garlic, ginger, and red curry paste and cook, stirring often, for 2 minutes. 


Add the coconut milk and 1.5 cups (375ml) water to the pot and stir well. 

Simmer for 5 minutes, then add zucchini, peppers, spinach, fish sauce, and lime juice. 


Simmer for 10 more minutes. 


Mix the cornstarch with 2 tablespoons (30ml) of cold water in a small bowl. 

Add it to the curry and cook, stirring, until everything thickens.


Garnish with fresh cilantro leaves and serve with jasmine rice. Enjoy!


chicken of the woods red curry

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