Another recipe by Catherine Stanford, developed for a
Pike Place Market cooking demo.
It sounds complicated, but it's fast and easy. Look for fresh snow peas,
sweet peppers, garlic and cilantro at the Market.You may be able to find fresh ginger.
Ingredients
- 1 tablespoon peanut oil
- 1 cup sliced fresh shiitake mushrooms
- 20 young Chinese snow peas
- 1 yellow or orange sweet bell pepper, sliced in thin strips
- 2 teaspoons minced garlic
- 2 teaspoons peeled and minced fresh ginger
- 1/2 cup dry white wine
- Zest and juice of one lime
- 14 ounce can of coconut milk
- 1/2 to 1 tablespoon of Thai green curry paste (to taste)
- 1/2 cup loosely packed chopped fresh cilantro
- Toasted cashews
Preparation
Sauté the vegetables along with the garlic and ginger in the oil
for several minutes until almost al dente. Remove from the pan.
Deglaze the pan with the wine; add the lime, coconut milk and
curry paste and simmer for five minutes.
Return the vegetables and cilantro to the pan with the sauce briefly to heat.
Serve immediately over basmati rice.
Garnish with chopped cashews and cilantro leaves.
(© Catherine Stanford 2001
Not for publication without permission.)
