Gang ba curry with mushrooms

Yield: 4 servings

Measure 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

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

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