Curried Mushroom Hot Pot

[Guest guest]

This is easy, fragrant and wonderful. Serious chileheads, don't

jack the heat too high on this one; it should be warm but not

fiery.

 

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QBook version 1.00.14

Title:* Curried Mushroom Hot Pot *

Keywords: main dishes, easy, curry, mushrooms, citrus

 

1/2 a medium onion, diced

4 Tbsp. curry paste, preferably Patak's, your favorite

-OR- if you must, 2 1/2 Tbsp. curry powder, or to taste

1 quart vegetable broth

1/2 lemon, thinly sliced

1 1/4 " x 1 " chunk fresh ginger, thinly sliced

1 Tbsp. brown sugar, gently packed

Salt to taste

1 lb. mushrooms, your favorite(s), cut in large pieces

1 can (around 13 oz.) coconut milk

1 Tbsp. fresh lime or lemon juice

8 kaffir lime leaves -OR- a few slivers of lime peel

4 to 6 seeded, minced Serrano chiles

1 clove garlic, minced

 

Garnishes, optional: toasted pecans and/or chopped red chiles

 

Spray a large heavy saucepan with cooking spray and place over high heat. Add

onion; cook and

stir 2 minutes. Sprinkle the curry powder over the onion or let the curry paste

begin

to melt in; stir to coat evenly.

 

Add broth, lemon slices, ginger, sugar, serranos and salt to the onions. Reduce

heat to medium; cook and stir 2 to 3 minutes. Stir in mushrooms and cook another

2 minutes.

Finally, add garlic and cook 1 more minute.

 

Mix in the coconut milk and lemon or lime juice; stir and remove from heat. Drop

lime leaves or lime-peel slivers into soup; allow to sit for 5 minutes. Remove

leaves/slivers before serving. Top if desired with toasted pecans, chopped

red chiles, and/or what you will.

Source: Dorie on EthnicAndInternationalRecipes , adapted by me.

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