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Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
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Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
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Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Garlic Shrimp Thai Recipe
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Mushroom Curry
By admin | February 9, 2010
This Mushroom Curry is a curry dish from Thailand and uses Straw Mushrooms. As Thai curries go, Mushroom Curry is not too hot and, because of the Coconut milk, is rich and creamy. If you cannot find fresh Straw Mushrooms you can usually buy them canned in Asian supermarkets. Mushroom Curry is an ideal weekday vegetarian (using water instead of chicken stock) supper dish on its own , quickly prepared and cooked, but of course can also be included as part of any Thai meal.
Ingredients for Mushroom Curry
300 gm Straw Mushrooms, cut in half lengthwise
1 1/2 Cups Coconut Milk
1/2 Cup Chicken Stock or water
1 Tbsp Thai Red Curry Paste (Kaeng Phet)
2 Tbsp Fish Sauce
3 Tsp Palm Sugar
4 Kaffir Lime leaves
1 Medium size Green Chilli (Prik Chee Fah, sliced diagonally)
1 Medium Size Red Chili (Prik Chee Fah), sliced diagonally
Method
1. Using a large wok, add about half the coconut milk and bring to the boil over a medium heat. Continue boiling for 2 or 3 minutes or until the oil starts to separate.
2. Add the Thai Red Curry Paste and stir well. Continue cooking for 3 minutes or until aromatic and you can see the oil beginning to separate.
3. Add the remaining coconut milk and Chicken stock or water and mix well.
4. Add the Straw Mushrooms. Stir well and continue cooking until the mushrooms are cooked through.
5. Add the fish sauce, palm sugar, Kaffir lime leaves and the red and green chillies (retain 1 or 2 slices of each to use for garnish). Stir well and remove the pan from the heat.
6. Put the curry into a serving bowl and garnish with the retained slices of red and green chillies. Serve
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