Portobello katsu curry, coconut rice, pickled cucumber and fennel – Real Chefs with Tom Peters

We’ve known Chef Tom Peters since our days working with Matt Campbell. Currently the head chef at Restaurant Tom Simmons in Tower Bridge, Tom is already a veteran of the Michelin-starred scene, having worked at Maaemo in Oslo and Roux at Parliament square in Westminster.

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Portobello katsu curry, coconut rice, pickled cucumber and fennel – recipe

This Recipe serves 4


Curry sauce

  • 1 Medium size onion
  • 3 garlic cloves
  • 1 green chilli
  • 1 red chilli
  • 100g fresh ginger
  • 3 lemongrass
  • 500ml coconut milk
  • 1 large sweet potato
  • 1 courgette
  • 200g spinach
  • 4 limes
  • Fish sauce
  • Light soy sauce

Marinated portobello mushroom

  • 4 portobello mushrooms
  • 2 garlic cloves
  • Light soy sauce
  • Breadcrumbs

Coconut rice

  • 400g Basmati rice/Glutinous rice ( if you can
    find it!)
  • 400ml coconut milk
  • 400ml water

Pickled vegetables

  • 100g caster sugar
  • 100g apple cider vinegar or white wine
  • 200ml boiling water
  • 1 cucumber


  • Start by peeling the outer layer off the portobello mushroom and marinating in light soy sauce, crushed garlic, and olive oil. Set aside for 30 mins.
  • Finely dice the onion, garlic, chillis.
  • Finely grate the ginger and just crush the lemongrass lightly.
  • Begin to sweat the vegetables over a medium heat.
  • Add 500ml coconut milk – Chop the sweet potato into small chunks and cook in the curry sauce for 25-30 mins.
  • Add the rice, coconut milk, and water to a separate sauce pan with a pinch of salt and cook over a low heat for 20 mins or until all of the liquid has absorbed into the rice and it is nice and sticky.
  • To make the pickle add the sugar and water in a mixing bowl, add the boiling water and mix until dissolved, allow to cool before adding the sliced vegetables.
  • Season the curry with 2 dessert spoons of fish sauce and soy sauce.
  • When the sweet potato is cooked we can start to finish the dish.
  • Pack the breadcrumbs onto the mushroom to get a nice even coating and you can shallow fry in a large frying pan.
  • Finish the curry with the diced courgette, spinach, lime juice.
  • Crack a bottle of REAL Kombucha and enjoy.

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