2 Tbsp. olive oil, divided
6 oz. fresh button mushrooms
1 small white onion, diced
1 Tbsp. finely grated fresh ginger (about a 1-inch nub of ginger)
2 cloves garlic, pressed or minced
1 red bell pepper, diced
1 cup of frozen peas and carrots
2 Tbsp. Thai red curry paste
1 can (14 ounces) coconut milk
½ cup water
1 Tbsp. brown sugar
1½ tsp. rice vinegar
Salt & pepper, to taste
Fresh chopped cilantro, for garnish
In a skillet, heat 1 Tbsp. of olive oil over medium-high heat. Add the whole button mushrooms and saute, stirring frequently, until cooked through, about 5 minutes. Season mushroom with salt and pepper to taste. Remove from skillet and set aside.
In the same skillet, heat 1 Tbsp. of olive oil and add the onions. Saute the onions until translucent, about 5 minutes, stirring often. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add the your carrots and red bell peppers and cook until they are fork-tender, 5-7 more minutes, stirring occasionally. Return the mushrooms to the skillet and add the sweet peas and curry paste and cook, stirring often, for 2 minutes.
Add the coconut milk, ½ cup of water, and 1 Tbsp. of brown sugar. Bring to boil. Reduce heat as necessary to maintain a gentle simmer for 20-25 min. Add rice vinegar and cilantro and season with salt and pepper as necessary.