Simple Thai-style Curry with Straw Mushrooms
This is based on a Madhur Jaffrey recipe for a sauce to go with hard-boiled eggs, though, funnily enough, I’ve never tried it that way. This is my tweaked, non-egg version.
The Fresh Stuff:
- 1 small onion
- 2 cloves garlic
- 1 inch cube of root ginger
- 1 stick of lemongrass
- 1 x 400g tin tomatoes
- 1 x 400g tin coconut milk
- 1 x 400g tin straw mushrooms
- 1 x 400g tin baby corn spears
- 2 small dried red chilies (or more if you like the heat)
- 1 tblsp lime juice
- 1.25 tsp salt (or to taste)
- 2 tsp sugar
The Protein Bit:
- 300g quorn pieces or tofu for the veggie version
- 300g chicken breast, cut into bitesize pieces, for something meatier
- Slice the lemongrass and place it into a clean coffee or spice grinder along with the chilies and grind until fairly fine.
- Peel and finely chop the onion, garlic and ginger.
- Heat some oil in a pan over a medium flame and put in the onion, garlic, ginger and lemongrass-chili mixture. Stir and fry for about a minute, then (if using) add the quorn or tofu or chicken. Continue frying for another 4 minutes until the onions are very lightly browned.
- Drain the straw mushrooms and baby corn. Chop the baby corn into approx 1 cm lengths.
- Add the tinned tomatoes, coconut milk, straw mushrooms, baby corn, lime juice, salt and sugar to the pan. Stir and bring to a simmer, then turn heat to low and simmer for about 10-15 minutes.
- That’s it. Serve with some rice.
- You’ll probably feed about 4 people with this, maybe more, but that depends on the extent to which you can stop your guests from sneaking second helpings from the pot.
- If you can lay your hands on them, those round, plum-sized green aubergines make a very nice addition to this. Quarter about 250g of those little guys and add at the same time as the tinned veg.
- If you want to involve yet more tins, you could drain and chop a small tin (about 150g) of water chestnuts and add those at the same time as the other tinned veg.
- Drop some whole fresh cherry tomatoes into the pot 5 minutes before the end for an added burst of taste.