Some time back after shopping at the Mountain View Farmer's market we went to Amrin Thai restaurant for lunch. We tried the forest curry and it tasted similar to the curry paste which my friend had given me. I also loved this curry because it didn't have coconut (which is a major source of fat in Konkani cooking and we try to avoid the excess use of coconut in our day-to-day cuisine). It also was very spicy and I thought it would make a great dish for people suffering from cold, cough or sore throat. The next week, I bought Shiitake mushrooms and lemon grass from the farmer's market and tried to make this curry just like it had tasted at Amrin Thai. I am not sure if I used all the correct ingredients used in Thai curry, but it turned out to be great.Ingredients
8-10 Shiitake mushrooms
2 cups chopped vegetables (choose or mix and match from pumpkin, brocoli, beans, carrot, baby corn)
1/2 capsicum
2 tablespoon long sliced bamboo shoots
3-4 strands of coriander or cilantro leaves
6-7 very thin slices of ginger
2 tablespoon lemon grass chopped in rings
3 garlic cloves
1 teaspoon red curry paste or as per taste
pepper powder for taste
3 byadgi or kashmiri chilies
1/2 teaspoon tamarind concentrate or as per taste
salt for taste
1 teaspoon oil
Method
Soak the red chilies in water for 20 minutes. Slit the chilies and remove the seeds and grind it into a very fine paste with 1 cup of water. Add another cup of water to this paste and add ginger, pepper powder, garlic cloves and lemon grass root and boil it for 20 minutes. Discard the garlic cloves. Add red curry paste, tamarind juice. Slice the capsicum and fry it on all sides in one teaspoon of oil. Add the capsicum, bamboo shoots, mushroom and vegetables and boil till soft. Garnish with coriander leaves.
Preparation time: 50 minutes
Serves: 2-3
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