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
- 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