Mushroom Curry

Recipe Ingredients

1 cup	237ml	Light coconut milk
2 teaspoons	10ml	Galangal - laos or kha powder*
3		Kaffir lime leaves or
1 teaspoon	5ml	Lime peel - grated
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Low-sodium soy sauce or
1		Tamari
1 teaspoon	5ml	Brown rice syrup
1 lb	454g / 16oz	Fresh shiitake mushrooms - sliced
1/2 cup	80g / 2.8oz	Green beans - chopped
1/2 teaspoon	2.5ml	Freshly ground black pepper
1 teaspoon	5ml	Red pepper flakes
1		Perfect jasmine rice
1/4 cup	4g / 0.1oz	Fresh mint or cilantro - chopped
1		Lime - cut into wedges

Recipe Instructions

*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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.