Recipes

Café Flora Wild Mushroom Curry with Thai Red Curry Paste

Serves 4

Since lobster mushrooms have a unique “fishy” scent and flavor when cooked, they inspired the development of a Thai curry dish. Unfortunately, these mushrooms are available sporadically, but any other “meaty” mushroom will do, such as shiitake. This curry can incorporate anything you want such as cooked baby potatoes or tofu. It is great ladled in deep bowls over a heap of thin rice noodles or Jasmine rice.

1 14-ounce can coconut milk*
1 teaspoon Café Flora Thai red curry paste (1 tsp. for mild, 1 _ tsp. medium, 2 tsp. hot)
3 tablespoons tamari or soy sauce
1/8 teaspoon turmeric
2 teaspoons tamarind concentrate
1 tablespoon vegetable oil
2 medium yellow onion, peeled and thinly sliced
4 large carrots, peeled, cut at an angle, thinly
2 pounds mushrooms (shiitake, crimini, chanterelle, lobster, portabella, or combination of all) note: remove stems from shiitake or portabella
2 large red bell peppers, seeds removed, cut in strips
8 ounces cooked rice noodles or Jasmine rice, to serve
lime wedges, cilantro, and Thai basil, to garnish

Whisk together the coconut milk with the curry paste, tamari, turmeric, and tamarind.

Heat the oil in a wok or large non-stick skillet until very hot. Add the onions and toss lightly over high heat for 2 minutes. Add the carrots and stir constantly for another minute. Add the mushrooms and peppers and cook stirring constantly for another minute. If vegetables start to stick, add a small amount of water or vegetable broth. Add the coconut milk mixture to the vegetables and bring to a boil. Lower heat, stir gently and allow to simmer for a few more minutes.

Serve over rice or noodles. Garnish with lime wedges, cilantro and Thai basil.

Café Flora Thai Red Curry Paste
Makes 1 cup
2 tablespoons coriander seed
1 tablespoon toasted cumin seed
1/4 cup red pepper flakes, crushed
1 tablespoon hijiki seaweed
2 tablespoon hot water
2 tablespoon fresh ginger
1 stalk lemongrass
2 tablespoons lime juice or 3 lime leaves (usually available at Asian markets, frozen)
1/2 cup shallots
1/4 cup garlic

Grind the coriander, cumin, and red pepper flakes in batches using a spice grinder. Grind the hijiki in the spice grinder. Cover the seaweed with hot water and set aside. Peel and chop ginger, garlic, and shallot. If you are using lime leaves, chop them as well. Cut the bottom stems off the lemon grass, slice very thinly at an angle from the bottom up the stalk until you get to the green part where the stem gets hollow. Chop the lemongrass slice as finely as possible. Put all the ingredients in a food processor and process by first pulsing until you have the mixture going, then turn the process on fully, drizzling in some oil to keep the mixture moving. Process until you have a smooth paste.

Store in the fridge or freezer.

*For a lower fat version, replace half of the coconut milk with plain soymilk.

Per serving: 477 calories; 14 g protein; 47 g carbohydrate; 32 g fat; 8 g fiber; 62 mg calcium; 826 mg sodium; calories from protein: 8%; calories from carbohydrates: 36%; calories from fats: 56%

Source: New Century Nutrition

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