Title: Gang Ba Curry with Mushrooms
Categories: Side Thai Entree Vegetable
Yield: 4 Servings
| 10 | oz | Straw mushrooms |
| 1/4 | c | Vegetable oil |
| 2 1/2 | tb | Gang ba curry paste, see - recipe |
| 2 | tb | Soy sauce |
| 1/2 | ts | Sugar, optional |
| 1/2 | c | Oriental basil, chopped |
| 2 | | Kaffir leaves |
| 6 | | 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).