Ingredients Jump to Instructions ↓

  1. 10 ounces straw mushrooms

  2. 1/4 cup vegetable oil

  3. 2 1/2 tablespoons gang ba curry paste -- see recipe

  4. 2 tablespoons soy sauce

  5. 1/2 teaspoon sugar -- optional

  6. 1/2 cup oriental basil -- chopped

  7. 2 kaffir leaves

  8. 6 red chile peppers -- cut into 4 or 5 -- pieces

Instructions Jump to Ingredients ↑

  1. Preparation : 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 and stir-fry until it releases its aroma. Add 3 c water, mushrooms, soy sauce and sugar. Bring to a boil, adjust the seasonings if necessary. Add the basil, kaffir and chile peppers. Mix gently and 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)


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