Thai Mushroom Curry
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno
(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients:
About 10 1/2 oz straw mushrooms, cut in half lengthwise
1 1/2 cups coconut milk
1/2 cup chicken stock or water
1 Tbsp Thai Red Curry Paste
2 Tbsp fish sauce
3 tsp palm sugar
4 Kaffir lime leaves
1 medium size green chile, sliced diagonally
Instructions:
Using a large wok, add about half the coconut milk and bring to the boil over a medium heat. Continue boiling for 2 or 3 minutes or until the oil starts to separate.
Add the Thai Red Curry Paste and stir well. Continue cooking for 3 minutes or until aromatic and you can see the oil beginning to separate.
Add the remaining coconut milk and Chicken stock or water and mix well.
Add the Straw Mushrooms. Stir well and continue cooking until the mushrooms are cooked through.
Add the fish sauce, palm sugar, Kaffir lime leaves and the red and green chillies (retain 1 or 2 slices of each to use for garnish). Stir well and remove the pan from the heat.
Put the curry into a serving bowl and garnish with the retained slices of red and green chillies. Serve.
From cookasianfood.com