Wednesday, July 14, 2010

Shitake Mushrooms and Long Beans Coconut Curry

I was craving for some spicy curry this week after 5 days of eating soul food and fast food while we were in Atlanta for a family reunion. My taste palate is looking for something different. I looked at what I have in my fridge and was very surprised to see that most of the vegetables I bought before our trip are still fresh and looks good enough to make a good dish out of them. I decided on preparing a vegetarian dish with the curry.


1 1/2 lbs of fresh Shitake mushrooms
1 1/2 lbs of long beans (cut in 2 inches length)
6 pieces of dried red hot chili peppers
6 cloves of fresh garlic (chopped)
15 pieces of fresh whole basil leaves
2 cups of coconut milk
6 teaspoon of vegetable oil
1 cup of water
6 teaspoon of fish sauce
2 teaspoon of yellow curry powder
1 teaspoon of galangal powder (optional)
1/2 fresh lemon or lime juice


 Turn the heat to medium high with a large frying pan. Add the oil and the garlic. Brown the garlic.

Add the mushroom and saute with garlic for 2 minutes

Add the long beans and saute for 3 minutes

Add the basil leaves and saute for 2 minutes

Add the coconut milk and cook for 3 minutes or until the milk starts boiling

Add the curry powder, galangal powder, fish sauce, water and chili peppers. Stir well and cover. Cook for about 8-10 minutes until the long beans are done. Squeeze the 1/2 lemon or lime juice all over and serve with rice and enjoy!

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