GANG BA CURRY WITH MUSHROOMS

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 chili 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). —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008