| 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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