Portabella Curry with Basmati Rice Recipe

Ingredients

• 1/4 c. plus 2 tbsp. of canola oil
• 4 large caps of portabella mushrooms cleaned with a damp kitchen towel and each cut to 1/8 - 1/10
• 1/2 tsp. of salt
• 3 gloves of garlic minced
• 2 tbsp. of fresh ginger minced
• 1 1/2 tsp. of red curry powder or red curry paste
• 8 oz. of unsweetened coconut milk
• 2 tbsp. of fish sauce
• 2 lime leaves torn to pieces*
• 1 large granny smith apple cored and cut to 1/8
• For garnish:
• 1/4 c. of toasted peanuts coarsely chopped
• 1/4 c. of tightly packed fresh basil torn to pieces
• 1/4 c. of tightly packed fresh cilantro coarsely chopped
• 1/4 c. of grape tomatoes cut 1/4
• 3 c. of cooked basmati rice

Directions

• 1. In a large sauce pan over moderately high heat put in 1/4 c. of oil. When oil shimmers put in portabella pieces. Sautee until lightly golden, about 3 - 4 min. Season with 1/4 tsp. of salt. Sautee for another min. Transfer mushrooms to a plate.
• 2. In same sauce pan put in 2 tbsp. of oil, garlic, ginger, and curry powder. Cook for 1 min. Add coconut milk, fish sauce, and lime leaves. Stir about 1 - 2 min. Put mushrooms back to sauce pan. Bring liquid to boil. Reduce heat to medium low and simmer for 10 min. Add apple and 1/4 tsp. of salt. Raise heat to medium and cook for 4 - 5 min. Remove pan from heat.
• 3. Pour portabella curry to a large serving bowl. Garnish with peanuts, basil, cilantro, and tomatoes.
• 4. To serve: spoon 3/4 c. of cooked rice on a plate. Ladle about 1 c. of portabella curry over rice. Repeat with remaining plates. Yield: serves 4
  
  

  Notes: 

  *You could find lime leaves in Asian grocery stores. If not, lime leaves are readily available at www.importfood.com. If you find lime leaves are a bit pricey for you, you could do without.

Portabella Curry with Basmati Rice