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CATEGORY CUISINE TAG YIELD
Vegetables Thai Main dish, Side dish, Thai, Vegetables 4 Servings

INGREDIENTS

10 oz Straw mushrooms
1/4 c Vegetable oil
2 1/2 T Gang ba curry paste, see
recipe
2 T Soy sauce
1/2 t Sugar, optional
1/2 c Oriental basil, chopped
2 Kaffir leaves
6 Red chili peppers, cut into
4 or 5 pieces

INSTRUCTIONS

If the mushrooms are very large, cut in half; however it is
traditional not to cut them in Thai cooking. Heat the oil in a wok
over medium heat. Add the curry paste & stir-fry until it releases  its
aroma. Add 3 c water, mushrooms, soy sauce & sugar. Bring to a  boil,
adjust the seasonings if necessary. Add the basil, kaffir &  chili
peppers. Mix gently & serve hot with rice. NOTE: I make  variations of
this adding a bunch assorted, cubed vegetables which I  stir-fry for a
few moments before adding the water. Using the  vegetables gives a main
dish rather than just a side dish. Good  vegetables in this curry are:
eggplant, zucchini, corn, cauliflower,  bamboo shoots (I'm not sure how
Thai this ingredient is though).

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