Are you ready to transform your kitchen into a Thai street food paradise? This Gang Ba Curry with Mushrooms isn't just a recipe—it's a flavor explosion that will transport your taste buds straight to the vibrant streets of Thailand! With its creamy coconut base, aromatic curry paste, and hearty mushrooms, this dish promises to be the most exciting meal you'll cook this week. Whether you're a seasoned chef or a curious home cook, this recipe will elevate your culinary skills and impress everyone at your dining table.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups mushrooms, sliced
- 1 can coconut milk
- 3 tablespoons gang ba curry paste
- 1 onion, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Fresh basil leaves for garnish
Instructions
- Begin by preparing all your ingredients. Slice the mushrooms and onion, and set them aside. Open the can of coconut milk and have it ready for use.
- In a large skillet or wok, heat the vegetable oil over medium heat. Once the oil is hot, add the sliced onion and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the sliced mushrooms to the skillet with the onions. Stir well and cook for an additional 5-7 minutes, or until the mushrooms are tender and have released some of their moisture.
- Next, add the gang ba curry paste to the skillet. Stir the paste into the mushroom and onion mixture, allowing it to cook for about 2 minutes. This will help to release the flavors of the curry paste.
- Pour in the coconut milk, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once simmering, add the fish sauce and sugar. Stir to incorporate these flavors into the curry. Allow the curry to simmer for an additional 10-15 minutes, stirring occasionally, until it thickens slightly.
- Once the curry has reached your desired consistency, remove it from the heat. Taste and adjust seasoning if necessary, adding more fish sauce or sugar according to your preference.
- To serve, ladle the Gang Ba Curry with Mushrooms into bowls and garnish with fresh basil leaves. This dish pairs well with jasmine rice or rice noodles.
Tips
- Choose Fresh Mushrooms: Use fresh, firm mushrooms like button or shiitake for the best texture and flavor absorption.
- Toast Your Curry Paste: When adding the gang ba curry paste, take an extra minute to toast it in the oil. This helps release its complex aromatics and deepens the overall flavor profile.
- Coconut Milk Trick: Don't shake the coconut milk can before opening. Let it sit, then scoop the thick cream from the top for a richer, more luxurious curry.
- Adjust Spice Level: Gang ba curry paste can be quite spicy. Start with less and add more to taste, or mix with a milder curry paste if you prefer less heat.
- Fresh Herbs Matter: The fresh basil isn't just a garnish—it's a crucial flavor enhancer. Add it just before serving to maintain its bright, aromatic quality.
- Simmer Slowly: Patient simmering allows the flavors to meld and the sauce to thicken naturally. Resist the urge to rush this process.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 5mg
