After tasting this mouth-watering tangy sauce on top of soft mushrooms, you’ll want a second helping or a trip to Malaysia.
It is widely believed that cooks should always taste food as they go; well, I followed that advice and the coconut milk mix was so delicious that I had a hard time stopping. The good news is that I knew I was on to a delicious meal. Enjoy your version of this dish! If you plan to serve with brown rice, start cooking the rice 15 minutes before starting cooking this dish.
- 1 can full fat coconut milk (14 OZ)
- 2 to 4 tbsp. red curry paste (to taste)
- 2 tbsp. creamy peanut butter (or almond butter or peanut sauce)
- 2 tbsp. maple syrup (or agave or honey) (optional)
- 2 tbsp. soy sauce, tamari or Braggs liquid aminos
- 2 tbsp. coconut oil (or other taste-free oil)
- 4 large portobello caps, stemmed, cleaned and cut into ½ inch (1 cm) thick strips
- 1 organic red bell pepper, sliced into strips (or 6 OZ (120g) of jarred roasted pepper)
- Optional toppings: ¼ cup chopped roasted peanuts or a small bunch of chives, chopped or 24 fresh basil leaves.
- Stir coconut milk, curry paste, peanut butter, maple syrup and soy sauce together. Add oil to a skillet and turn heat to medium.
- Add portobello strips in a single layer and cook until brown, about 5 minutes on each side.
- Add coconut milk mixture and bell pepper. Raise heat to bring to a simmer. Lower heat and allow to cook, stirring occasionally, until peppers and mushrooms are tender, about 10 minutes.
- Divide rice onto plates and top with mushroom mixture. Sprinkle with scallions, basil and peanuts. Serve with jasmine or brown rice (the rice will take longer first to cook)
I made this recipe with portobello and red peppers, but you could use other vegetables, such as blanched green beans, broccoli, or even add a bit of protein (tofu, shrimp, chicken, duck). Be sure to pre-cook any type of animal protein before adding it to this mixture. The possibilities are endless!