| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | Side dish, Thai, Main dish, Vegetables | 4 | Servings |
INGREDIENTS
| 10 | oz | Straw mushrooms |
| 1/4 | c | Vegetable oil |
| 2 1/2 | tb | Gang ba curry paste, see recipe |
| 2 | tb | Soy sauce |
| 1/2 | ts | 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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