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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Gluten free

Shemin's Medium Indian Curry Paste

Shemin’s Medium Curry Paste is our multi award-winning paste, made to our family recipe. It brings together warming spices with a gentle, balanced heat. As it cooks, it builds a rich, comforting flavour that works beautifully with everything from chicken to vegetables.

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£4.75

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

How to make King Oyster Coconut Curry

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

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.

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you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

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Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

King Oyster Coconut Curry

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