Thai Wild Mushroom Curry Anne has this in the recipe files.

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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.

 

 

 

 

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