| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Appetizers, Thai, Vegetarian |
3 |
Servings |
INGREDIENTS
| 8 |
oz |
Presoaked Chinese mushrooms |
| 1 |
t |
Finely chopped galangal |
| 1 |
t |
Finely chopped lemon grass |
| 1 |
t |
Kaffir lime leaf |
|
|
finely chopped |
| 2 |
|
Coriander roots |
| 4 |
|
Garlic cloves |
|
|
coarsely chopped |
| 1/2 |
t |
Curry powder |
| 1 |
T |
Light soy sauce |
| 2 |
T |
Sugar |
| 1 |
t |
Powdered coriander seed |
| 1 |
t |
Ground cumin |
| 1 |
t |
Salt |
| 2 |
T |
Oil |
| 1/2 |
c |
Coconut milk |
| 1 |
T |
Oil |
| 1 |
T |
Red curry paste |
| 1 |
c |
Coconut milk |
| 1/4 |
t |
Salt |
| 1 |
T |
Lemon juice |
| 3 |
T |
Ground roast peanuts |
INSTRUCTIONS
Taking each mushroom as a rough circle cut towards centre in a spiral
to make one long strip as if peeling an apple in one go. Set aside.
THE MARINADE: In a mortar pound together the galangal, lemon grass,
lime leaf, coriander roots and garlic to form a paste. Place this in a
mixing bowl and stir in all the other ingredients, mixing well. Place
all the mushroom strips in this marinade and leave for at least 30
minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil,
add the curry paste and fry briefly until it blends with the oil. Add
the coconut milk, lower the heat and stir well until a rich red colour
appears. Add the remaining ingredients, stirring constantly until a
thick sauce is formed, and set aside. Take the mushroom strips from
the marinade and thread each one on to a satay stick. Grill/broil
until cooked through. Serve with the peanut sauce and fresh cucumber
pickle. Little triangles of toast may also be served for those who
wish to mop up more sauce. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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