Shiitake Coconut Curry

Shiitake Coconut Curry a blend of tropical and oriental taste.This is perfect for coconut and mushroom lovers.

Shiitake Coconut Curry

This week I stopped in one of the oriental market in Martim Moniz. All the vegetables inspired me. I wanted to cook shiitake mushrooms for a while and when I found them in the vegetable stand, I knew it! it was time for curry. So I bought a bunch of them, and another type of small mushroom which is call Enoki. Chinese medicine thinks that shiitake mushroom boost health and longevity, improve circulation as well in Chinese medicine.  Enoki or velvet shank is a species of edible mushroom in the family Physalacriaceae. In Mandarin Chinese, the mushroom is called 金針菇 (jīnzhēngū, “gold needle mushroom”) or  (jīngū, “gold mushroom”). Along with this I bought fresh ginger, soy sauce and spring onions, which are quite hard to find in normal Portuguese super market.

This Shiitake Coconut Curry is perfect for a quick lunch but as well is a delicious dish to prepare for a dinner with friends. I served it with basmati rice and some spring onion to garnish the plate.

Preparation method

Separately in a pot bring water to the boiling point, add a pinch of salt and add your basmati rice and let it cook.

As i always do I prepare the base for the curry with onion, ginger and garlic. I chop them finely and add them on a hot non-sticky pan with olive oil or coconut oil and let it shimmer for a couple of minutes. Afterwards I add all the spices to create a dense paste. I added to the pan two spoons of brown sugar, a table spoon of curry, another table spoon of cumin, a bit of chilly the quantity is up to you. I like it sweet and spicy! Give it a twist and add some soy sauce. You should smell heaven at this point. YEEEEES! Heaven smells like curry.

It’s time to cut our babies. Wash and slice your shiitake mushroom. Do the same with Enoki, I didn’t cut them I just separated them from the roots whashed them with water and separated them form each other. At this point I added them to the pan with all the previous ingredients. I let them cooking for 5 minutes and I finally add a small can of coconut milk. Stir well and let shimmer for 5 to 10 minutes.

Get your cooked basmati rice, place it nicely in a bowl and add your Shiitake Coconut Curry on top. Chop some green onions and some chilly and garnish the plate. And it’s ready to eat!

Shiitake Coconut Curry

Basmati rice
Shiitake Mushrooms
Enoki Mushroom
Soy Sauce
Coconut Milk
Brown Sugar
Olive oil or Coconut oil
Spring Onions

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