Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 I found this and had to try it. My Mother in Law just loved it, and my father in law couldnt belive it was a veg meal, and that he could feel so satisfied after eating dinner. I served this with a small garden salad, and bread twists. Thai Wild Mushroom Curry Serves 4 Since lobster mushrooms have a unique " fishy " scent and flavor when cooked, they inspired the development of a Thai curry dish. Unfortunately, these mushrooms are available sporadically, but any other " meaty " mushroom will do, such as shiitake. This curry can incorporate anything you want such as cooked baby potatoes or tofu. It is great ladled in deep bowls over a heap of thin rice noodles or Jasmine rice. 1 14-ounce can coconut milk* 1 teaspoon Thai red curry paste (1 tsp. for mild, 1 _ tsp. medium, 2 tsp. hot) 3 tablespoons tamari or soy sauce 1/8 teaspoon turmeric 2 teaspoons tamarind concentrate 1 tablespoon vegetable oil 2 medium yellow onion, peeled and thinly sliced 4 large carrots, peeled, cut at an angle, thinly 2 pounds mushrooms (shiitake, crimini, chanterelle, lobster, portabella, or combination of all) note: remove stems from shiitake or portabella 2 large red bell peppers, seeds removed, cut in strips 8 ounces cooked rice noodles or Jasmine rice, to serve lime wedges, cilantro, and Thai basil, to garnish Whisk together the coconut milk with the curry paste, tamari, turmeric, and tamarind. Heat the oil in a wok or large non-stick skillet until very hot. Add the onions and toss lightly over high heat for 2 minutes. Add the carrots and stir constantly for another minute. Add the mushrooms and peppers and cook stirring constantly for another minute. If vegetables start to stick, add a small amount of water or vegetable broth. Add the coconut milk mixture to the vegetables and bring to a boil. Lower heat, stir gently and allow to simmer for a few more minutes. Serve over rice or noodles. Garnish with lime wedges, cilantro and Thai basil. I bought Thai Red Curry Paste from the store but you can make it if you have the time. Thai Red Curry Paste Makes 1 cup 2 tablespoons coriander seed 1 tablespoon toasted cumin seed 1/4 cup red pepper flakes, crushed 1 tablespoon hijiki seaweed 2 tablespoon hot water 2 tablespoon fresh ginger 1 stalk lemongrass 2 tablespoons lime juice or 3 lime leaves (usually available at Asian markets, frozen) 1/2 cup shallots 1/4 cup garlic Grind the coriander, cumin, and red pepper flakes in batches using a spice grinder. Grind the hijiki in the spice grinder. Cover the seaweed with hot water and set aside. Peel and chop ginger, garlic, and shallot. If you are using lime leaves, chop them as well. Cut the bottom stems off the lemon grass, slice very thinly at an angle from the bottom up the stalk until you get to the green part where the stem gets hollow. Chop the lemongrass slice as finely as possible. Put all the ingredients in a food processor and process by first pulsing until you have the mixture going, then turn the process on fully, drizzling in some oil to keep the mixture moving. Process until you have a smooth paste. Store in the fridge or freezer. *For a lower fat version, you can replace half of the coconut milk with plain soymilk. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2005 Report Share Posted November 16, 2005 This sounds delicious! Regarding the note to make it lower fat, I wonder if it can be made even more so by using only soy milk with a shot of coconut rum for the flavor. -Erin , " americanmommy32 " <americanmommy32> wrote: > > I found this and had to try it. My Mother in Law just loved it, and > my father in law couldnt belive it was a veg meal, and that he could > feel so satisfied after eating dinner. I served this with a small > garden salad, and bread twists. > > Thai Wild Mushroom Curry > Serves 4 > > Since lobster mushrooms have a unique " fishy " scent and flavor when > cooked, they inspired the development of a Thai curry dish. > Unfortunately, these mushrooms are available sporadically, but any > other " meaty " mushroom will do, such as shiitake. This curry can > incorporate anything you want such as cooked baby potatoes or tofu. > It is great ladled in deep bowls over a heap of thin rice noodles or > Jasmine rice. > > 1 14-ounce can coconut milk* > 1 teaspoon Thai red curry paste (1 tsp. for mild, 1 _ tsp. medium, > 2 tsp. hot) > 3 tablespoons tamari or soy sauce > 1/8 teaspoon turmeric > 2 teaspoons tamarind concentrate > 1 tablespoon vegetable oil > 2 medium yellow onion, peeled and thinly sliced > 4 large carrots, peeled, cut at an angle, thinly > 2 pounds mushrooms (shiitake, crimini, chanterelle, lobster, > portabella, or combination of all) note: remove stems from shiitake > or portabella > 2 large red bell peppers, seeds removed, cut in strips > 8 ounces cooked rice noodles or Jasmine rice, to serve > lime wedges, cilantro, and Thai basil, to garnish > > Whisk together the coconut milk with the curry paste, tamari, > turmeric, and tamarind. > > Heat the oil in a wok or large non-stick skillet until very hot. Add > the onions and toss lightly over high heat for 2 minutes. Add the > carrots and stir constantly for another minute. Add the mushrooms > and peppers and cook stirring constantly for another minute. If > vegetables start to stick, add a small amount of water or vegetable > broth. Add the coconut milk mixture to the vegetables and bring to a > boil. Lower heat, stir gently and allow to simmer for a few more > minutes. > > Serve over rice or noodles. Garnish with lime wedges, cilantro and > Thai basil. I bought Thai Red Curry Paste from the store but you can > make it if you have the time. > > Thai Red Curry Paste > Makes 1 cup > 2 tablespoons coriander seed > 1 tablespoon toasted cumin seed > 1/4 cup red pepper flakes, crushed > 1 tablespoon hijiki seaweed > 2 tablespoon hot water > 2 tablespoon fresh ginger > 1 stalk lemongrass > 2 tablespoons lime juice or 3 lime leaves (usually available at > Asian markets, frozen) > 1/2 cup shallots > 1/4 cup garlic > > Grind the coriander, cumin, and red pepper flakes in batches using a > spice grinder. Grind the hijiki in the spice grinder. Cover the > seaweed with hot water and set aside. Peel and chop ginger, garlic, > and shallot. If you are using lime leaves, chop them as well. Cut > the bottom stems off the lemon grass, slice very thinly at an angle > from the bottom up the stalk until you get to the green part where > the stem gets hollow. Chop the lemongrass slice as finely as > possible. Put all the ingredients in a food processor and process by > first pulsing until you have the mixture going, then turn the > process on fully, drizzling in some oil to keep the mixture moving. > Process until you have a smooth paste. > > Store in the fridge or freezer. > > *For a lower fat version, you can replace half of the coconut milk > with plain soymilk. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2005 Report Share Posted November 17, 2005 That rum idea would work too Im sure of it. Great brainstorm! cronzen <truepatriot wrote: This sounds delicious! Regarding the note to make it lower fat, I wonder if it can be made even more so by using only soy milk with a shot of coconut rum for the flavor. -Erin , " americanmommy32 " <americanmommy32> wrote: > > I found this and had to try it. My Mother in Law just loved it, and > my father in law couldnt belive it was a veg meal, and that he could > feel so satisfied after eating dinner. I served this with a small > garden salad, and bread twists. > > Thai Wild Mushroom Curry > Serves 4 > > Since lobster mushrooms have a unique " fishy " scent and flavor when > cooked, they inspired the development of a Thai curry dish. > Unfortunately, these mushrooms are available sporadically, but any > other " meaty " mushroom will do, such as shiitake. This curry can > incorporate anything you want such as cooked baby potatoes or tofu. > It is great ladled in deep bowls over a heap of thin rice noodles or > Jasmine rice. > > 1 14-ounce can coconut milk* > 1 teaspoon Thai red curry paste (1 tsp. for mild, 1 _ tsp. medium, > 2 tsp. hot) > 3 tablespoons tamari or soy sauce > 1/8 teaspoon turmeric > 2 teaspoons tamarind concentrate > 1 tablespoon vegetable oil > 2 medium yellow onion, peeled and thinly sliced > 4 large carrots, peeled, cut at an angle, thinly > 2 pounds mushrooms (shiitake, crimini, chanterelle, lobster, > portabella, or combination of all) note: remove stems from shiitake > or portabella > 2 large red bell peppers, seeds removed, cut in strips > 8 ounces cooked rice noodles or Jasmine rice, to serve > lime wedges, cilantro, and Thai basil, to garnish > > Whisk together the coconut milk with the curry paste, tamari, > turmeric, and tamarind. > > Heat the oil in a wok or large non-stick skillet until very hot. Add > the onions and toss lightly over high heat for 2 minutes. Add the > carrots and stir constantly for another minute. Add the mushrooms > and peppers and cook stirring constantly for another minute. If > vegetables start to stick, add a small amount of water or vegetable > broth. Add the coconut milk mixture to the vegetables and bring to a > boil. Lower heat, stir gently and allow to simmer for a few more > minutes. > > Serve over rice or noodles. Garnish with lime wedges, cilantro and > Thai basil. I bought Thai Red Curry Paste from the store but you can > make it if you have the time. > > Thai Red Curry Paste > Makes 1 cup > 2 tablespoons coriander seed > 1 tablespoon toasted cumin seed > 1/4 cup red pepper flakes, crushed > 1 tablespoon hijiki seaweed > 2 tablespoon hot water > 2 tablespoon fresh ginger > 1 stalk lemongrass > 2 tablespoons lime juice or 3 lime leaves (usually available at > Asian markets, frozen) > 1/2 cup shallots > 1/4 cup garlic > > Grind the coriander, cumin, and red pepper flakes in batches using a > spice grinder. Grind the hijiki in the spice grinder. Cover the > seaweed with hot water and set aside. Peel and chop ginger, garlic, > and shallot. If you are using lime leaves, chop them as well. Cut > the bottom stems off the lemon grass, slice very thinly at an angle > from the bottom up the stalk until you get to the green part where > the stem gets hollow. Chop the lemongrass slice as finely as > possible. Put all the ingredients in a food processor and process by > first pulsing until you have the mixture going, then turn the > process on fully, drizzling in some oil to keep the mixture moving. > Process until you have a smooth paste. > > Store in the fridge or freezer. > > *For a lower fat version, you can replace half of the coconut milk > with plain soymilk. > Quote Link to comment Share on other sites More sharing options...
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