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Ingredients
- 10 ounce straw mushrooms
- 1/4 c. vegetable oil
- 2 1/2 Tbsp. gang ba curry paste, see recipe
- 2 Tbsp. soy sauce
- 1/2 tsp sugar, optional
- 1/2 c. oriental basil, minced
- 2 x kaffir leaves
- 6 x red chili peppers, cut into
Directions
- 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 in the curry paste & stir-fry till it releases its aroma. Add in 3 c water, mushrooms, soy sauce & sugar. Bring to a boil, adjust the seasonings if necessary. Add in the basil, kaffir & chili peppers. Mix gently & serve warm with rice.
- NOTE: Imake variations of this adding a bunch assorted, cubed vegetables that 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).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 126 | 74% |
| Total Fat 14.34g | 18% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 728mg | 30% |
| Potassium 237mg | 7% |
| Total Carbs 8.81g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.28g | 2% |
| Protein 4.2g | 7% |
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