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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 3
8 ounces presoaked Chinese (Shiitake) mushrooms
For the marinade:
1 teaspoon finely chopped galangal
1 teaspoon finely chopped lemon grass
1 teaspoon kaffir lime leaf, finely chopped
2 coriander roots
4 small garlic cloves, coarsely chopped
½ teaspoon curry powder
1 tablespoon light soy sauce
2 tablespoon Sugar
1 teaspoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoon oil
½ cup coconut milk
For the peanut sauce:
1 tablespoon oil
1 tablespoon red curry paste
1 cup coconut milk
2 tablespoon sugar
¼ teaspoon salt
1 tablespoon lemon juice
3 tablespoon ground roast peanuts
Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside.
In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes.
In a wok or frying pan, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill or broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.