Gang Ba Curry With Mushrooms

For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

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).

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”