Mushroom curry

Yield: 4 Servings

Measure Ingredient
1 cup Light coconut milk
2 teaspoons Galangal, laos or kha powder*
3 \N Kaffir lime leaves OR
1 teaspoon Lime peel; grated
¼ teaspoon Salt
½ teaspoon Low-sodium soy sauce or
\N \N Tamari
1 teaspoon Brown rice syrup
1 pounds Fresh Shiitake mushrooms; sliced
½ cup Green beans; chopped
½ teaspoon Freshly ground black pepper
1 teaspoon Red pepper flakes
1 \N Recipe Perfect Jasmine Rice
¼ cup Fresh mint or cilantro; chopped
1 \N Lime; cut into wedges
427 \N Calories
9 grams Protein
249 milligrams Sodium
85 grams Carbohydrate
5 grams Fat
\N milligram Cholesterol
36 milligrams Calcium


*Asian stores sell dried galangal, laos or kha in pieces or ground into a powder. You can substitute one teaspoon grated fresh gingerroot for galangal powder. In a large saucepan, mix coconut milk and galangal.

Bring to a boil over medium heat.

Add lime leaves, salt, soy sauce and rice syrup.

Reduce heat to low and simmer for 15 minutes.

Add mushrooms, green beans, black pepper and red pepper flakes.

Simmer, uncovered, until beans are tender-crisp, about 5 to 10 minutes.

Spoon hot mixture over rice. Garnish with fresh mint and lime wedges, and serve.

Source: Vegetarian Gourmet/Spring 94/MM by DEEANNE

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