Title: Gang ba curry with mushrooms
 Categories: Side dish, Thai, Main dish, Vegetables
      Yield: 4 Servings
 
     10 oz Straw mushrooms
    1/4 c  Vegetable oil
  2 1/2 tb Gang ba curry paste, see
           -- recipe
      2 tb Soy sauce
    1/2 ts Sugar, optional
    1/2 c  Oriental basil, chopped
      2    Kaffir leaves
      6    Red chili peppers, cut into
           -- 4 or 5 pieces
 
  If the mushrooms are very large, cut in half; however it is
  traditional not to cut them in Thai cooking. Heat the oil in a wok
  over medium heat. Add the curry paste & stir-fry until it releases
  its aroma. Add 3 c water, mushrooms, soy sauce & sugar. Bring to a
  boil, adjust the seasonings if necessary. Add the basil, kaffir &
  chili peppers. Mix gently & serve hot with rice. NOTE: I make
  variations of this adding a bunch assorted, cubed vegetables which I
  stir-fry for a few moments before adding the water. Using the
  vegetables gives a main dish rather than just a side dish. Good
  vegetables in this curry are: eggplant, zucchini, corn, cauliflower,
  bamboo shoots (I'm not sure how Thai this ingredient is though).