The last week has been really bad for me. I was down with a really bad stomach infection and before I could recover completely, I was down with a bad cough and cold. Its been raining almost everyday and thats made it more gloomy all around.
I was living off khichdi and bland food and all that good and cooling for the stomach.
Like you can imagine, I have been craving for something more interesting on my plate.
I had a little Thai red curry paste remaining from a batch that I made for a red Thai curry a while back. It was too little for a curry but the flavour of this paste is so good, I couldn't let it go waste, so I decided to use it with mushrooms
This dish comes about really fast if you have the Thai curry paste ready. Steamed rice, green curry and these mushrooms and my taste buds were alive and kicking again !
What you need -
15-20 button mushrooms
1 red capsicum
a few basil leaves
1 tbsp Thai red curry paste
1 tbsp coconut milk
1/2 tsp sugar
1 tbsp oil
2-3 pods garlic
1 tsp freshly ground pepper
salt to taste
What you do with it -
Clean and quarter the mushrooms
Chop the red capsicum into pieces
Tear up the basil leaves with your hand
Heat oil in a pan. Add the chopped garlic and red curry paste
Fry for a minute or two
Add the capsicum pieces and fry for another minute
Add the mushrooms and allow it to cook a bit
Add in the coconut milk, basil leaves, salt, pepper and sugar and stir 2-3 times over high heat
Don't over cook the mushrooms. It should be done in less than 5 mins
Garnish with basil leaves. Serve hot