Try this Gang Ba Curry with Mushrooms recipe, or contribute your own.
Suggest a better descriptionIf the mushrooms are very large, cut in half; however it is traditional not to cut them in Thai cooking. Heat the oil in a wok over medium heat. Add the curry paste & stir-fry until it releases its aroma. Add 3 c water, mushrooms, soy sauce & sugar. Bring to a boil, adjust the seasonings if necessary. Add the basil, kaffir & chili peppers. Mix gently & serve hot with rice. NOTE: I make variations of this adding a bunch assorted, cubed vegetables which I stir-fry for a few moments before adding the water. Using the vegetables gives a main dish rather than just a side dish. Good vegetables in this curry are: eggplant, zucchini, corn, cauliflower, bamboo shoots (Im not sure how Thai this ingredient is though).
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 104 | ||
Calories from Fat: 86 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 397.8mg | 14 % | |
Potassium 60.1mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 1.6g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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