Southern Curry with King Trumpet Mushroom and Cucumber
Ingredients
- 1 cucumber, peeled, deseeded and cut into even segments
- handful of snake beans cut into 2-inch segments (can substitute green beans)
- 3 king oyster mushroom stems, cut into 2cm disks
- pinch white sugar
- 2 tablespoons light soy sauce
- 650 ml tamarind water (or store-bought concentrate)
- 3 tablespoons oil
Paste
- 14 dried red chillies, deseeded and soaked
- 1 tablespoon chopped lemongrass
- 3 tablespoons chopped red turmeric (do not substitute turmeric powder)
- 1 tablespoon chopped red shallot (can substitute red onion)
- 3 tablespoons chopped garlic
- 1 tablespoon white peppercorns
- 1 tablespoon shrimp paste or substitute (yellow bean sauce, white miso, or tua nao)
- large pinch salt
Marinade
- 5 tablespoons light soy sauce
- 1 teaspoon white sugar
Preparation
Marinate the mushrooms in the marinade for 30 minutes. Then grill or broil them for 6-8 minutes, flipping halfway, and set aside.
Make the paste by pounding the ingredients in a mortar and pestle.
Heat a pot and add oil.
Add the paste and fry over high heat for 5-8 minutes until the color deepens.
Reduce the heat, then add sugar, soy sauce, and tamarind water.
Add the cucumber and mushrooms.
Simmer for 3 minutes.
Garnish with coriander.
Serve with rice.
