Portabella Curry with Basmati Rice
Total Time
Prep: 10 min. Cook: 15 min.
Makes
4 servings
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.
