Three Mushrooms in Coconut Milk

2 lemon grass stalks, sliced thinly
2 green chilies, deseeded and chopped finely
1 tablespoon light soy sauce
2 garlic cloves, crushed
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
6 slices galangal, peeled
3 tablespoons sunflower oil
1 eggplant, cubed
2/3 cup oyster mushrooms
2/3 cup crimini mushrooms
2/3 cup field mushroom
2/3 cup field mushrooms, quartered if large
4 ounces green beans
4 ounces green beans, cut into 2 inch lengths blanched
1 1/4 cup coconut milk
1 tablespoon lemon juice
rice to serve
2 tablespoons peanuts, chopped, roasted, to garnish

Grind together the lemon grass, chilies, soy sauce, garlic, cilantro, parsley, and galangal with a large pestle and mortar or in a food processor. Set aside.
Heat the sunflower oil in a wok or large, heavy skillet. Add the eggplant and stir over a high heat for 3 minutes, then stir in the mushrooms and beans. Cook for 3 minutes, stirring constantly. Add the ground spice paste.

Add the coconut milk and lemon juice to the skillet, bring to a boil, and simmer for 2 minutes.

Serve immediately over rice, and garnish with the roasted peanuts.

This recipe serves: 4



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