| 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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