Yield: 4 servings
|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