Gang ba curry with mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Straw mushrooms |
| ¼ | cup | Vegetable oil |
| 2½ | tablespoon | Gang ba curry paste, see recipe |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Sugar, optional |
| ½ | cup | Oriental basil, chopped |
| 2 | eaches | Kaffir leaves |
| 6 | eaches | Red chili peppers, cut into 4 or 5 pieces |
Directions
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).
Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Submitted By MARK SATTERLY On 09-26-94