MUSHROOM CURRY WITH GALANGAL
This is a jungle curry recipe, meaning it is very rustic and easy to make. This does not even require you to make a curry paste. Just put all the ingredients in the coconut milk and cook. This version is vegetarian; chicken can be added if you like.
Provided by wiley
Categories Thai Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Put the coconut milk and galangal in a pot and bring to a boil. Add the lime leaves and salt; simmer for 10 minutes. Add the mushrooms and cook until soft, 5 to 7 minutes. Remove from heat. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chilies to serve.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 11.8 g, Fat 24.4 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 21.4 g, Sodium 1457.6 mg, Sugar 3.9 g
MUSHROOM CURRY
This recipe was posted in response to a request for a vegetarian curry with mushrooms. This comes from the original Moosewood Restaurant Cookbook.
Provided by Kozmic Blues
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in large skillet.
- Add onions and garlic and saute over medium heat.
- After onions begin to soften, add spices and salt.
- Saute another 5-8 minutes until onions are completely softened.
- Add celery and mushrooms.
- Mix well, cover and simmer for another 10 minutes, stirring occasionally.
- You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
- When celery is tender, add tomatoes, apples, coconut, honey and lemon.
- cover and continue to cook until vegetable are tender, but not overly soft.
- Additional water may be added if pan gets too dry.
- Add cayenne to taste, remove from heat.
- Let curry stand, covered for another 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 396.8, Fat 25.6, SaturatedFat 20.1, Cholesterol 15.3, Sodium 973.7, Carbohydrate 41, Fiber 12.3, Sugar 23, Protein 10
MUSHROOM CURRY WITH GALANGAL
This is a jungle curry recipe, meaning it is very rustic and easy to make. This does not even require you to make a curry paste. Just put all the ingredients in the coconut milk and cook. This version is vegetarian; chicken can be added if you like.
Provided by wiley
Categories Thai Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Put the coconut milk and galangal in a pot and bring to a boil. Add the lime leaves and salt; simmer for 10 minutes. Add the mushrooms and cook until soft, 5 to 7 minutes. Remove from heat. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chilies to serve.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 11.8 g, Fat 24.4 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 21.4 g, Sodium 1457.6 mg, Sugar 3.9 g
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