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Title: Mushroom Curry
Categories: Vegetable Thai
Yield: 4 Servings
| 1 | c | Light coconut milk |
| 2 | ts | Galangal, laos or kha powder* |
| 3 | Kaffir lime leaves OR | |
| 1 | ts | Lime peel; grated |
| 1/4 | ts | Salt |
| 1/2 | ts | Low-sodium soy sauce or |
| Tamari | ||
| 1 | ts | Brown rice syrup |
| 1 | lb | Fresh Shiitake mushrooms; sliced |
| 1/2 | c | Green beans; chopped |
| 1/2 | ts | Freshly ground black pepper |
| 1 | ts | Red pepper flakes |
| 1 | Recipe Perfect Jasmine Rice | |
| 1/4 | c | Fresh mint or cilantro; chopped |
| 1 | Lime; cut into wedges | |
| NUTRITIONAL INFO PER SERVING | ||
| 427 | Calories | |
| 9 | g | Protein |
| 249 | mg | Sodium |
| 85 | g | Carbohydrate |
| 5 | g | Fat |
| mg | Cholesterol | |
| 36 | mg | 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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