Asian Mushrooms in Coconut Curry

Yet again time for cooking with friends.If you are new here and feeling amused , this is nothing but a themed post along with a group of friends. This time we are bringing some Asian  Flavors to your kitchen. Though I had few choices, the pantry and availability of fresh produce takes an upper hand in deciding the recipe, usually.

This time I was happy as this Asian Mushroom Curry needs nothing fancy ,just basic ingredients. Quite simple and quick and you don't need any expertise. Like always I try multiple times before sharing any recipe here.First time I paired it with Fried rice and then with Singaporean noodles.I made it 3 times so  far in the last week and this curry has  won our hearts.

Fresh coconut milk is the key ingredient here.You can use a store bought can too or the dry coconut milk mix. But nothing matches the flavor of fresh one. Also use the fresh Thai red chile , it has it's own distinct flavor.

I would recommend a  few things before you would proceed to make this. Mushrooms must be cut into big chunks as they cook very fast and the coconut milk has to be real thick to get the exact coating consistency of the curry. Add salt at the end so that you don't curdle the coconut milk.

Ingredients

Mushrooms .................... 2 cup , any variety
Ginger ............................ 1/2 inch piece
Thai red chile ................. 2 , seeded , finely chopped
Garlic .............................. 4 cloves
Shallots .......................... 5 , thinly sliced
Coconut milk .................. 2/3 cup
Cilantro ........................... handful
Salt.................................. to taste
Pepper ........................... freshly crushed
Oil .................................. 2 tbsp
Chili oil ........................ for garnishing

Method

1. Clean and dice the mushrooms into thick chunks.
2. Heat oil in a wok.
3. Add finely chopped garlic, red chilies and fry or a minute , followed by shallots.
4. Saute until onions are translucent.
5. Add in the mushrooms and saute for a while.
6. Stir in the coconut milk and increase the heat a bit and cook until the curry thickens and coats the mushrooms.
7. Add pepper and salt and finely chopped cilantro.
8. Transfer to a serving dish and add few drops of chili oil here and there to garnish.

Serve as a side dish to any Asian meal.


Method for Fresh Coconut Milk

Fresh grated coconut ............................ 3 cups
Warm water ..........................................1 1/2 cups

Soak cocnut with warm water for 15 minutes.
Use a blender and grind the coconut.
Squeeze the pulp with a cheese cloth to extract thick milk.

Disclaimer:

This blog post is a part of the monthly "Cooking With Friends" themed blog post challenge.This challenge was started by a bunch of virtual friends united by their love for food , with the aim of  presenting a different theme related challenge each month.If you want to follow our theme of this month , feel free to attach your link in the comments section below and we will be glad to look into yours. Meanwhile check out what others have shared for this theme.

Anjana from At The Corner of Happy and Harried ,Dolphia from The Story Of Cooks,Jayashri from My Veg Fare , Jyothi from Curry Trail and Meena from Elephant and the Coconut Trees.

Here is a recap of what I've shared earlier here.

Chamomile tea infused Rice Pudding

No bake berry cheese cake

Crunchy Panko Crused Roasted Asparagus

Strawberry Rose Duo Kulfi

Jil Jil Jigarthanda

Falafal with Roasted RedPepper Thahini