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Portabella Curry with Basmati Rice

Portabella Curry with Basmati Rice
This is a Thai inspired dish. Instead using meat, I use portabella. The torn lime leaves make this curry especially aromatic.
4 ServingsPrep: 0 min. Cook: 0 min.

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
© Taste of Home 2013

2 of 2

Portabella Curry with Basmati Rice (continued)

Directions (continued)

  • 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
© Taste of Home 2013