Recipe - Mushroom Curry

1 cup Light coconut milk
2 teaspoon Galangal, laos or kha
powder*
3 Kaffir lime leaves OR
1 teaspoon Lime peel; grated
One fourth teaspoon Salt
One half teaspoon Lowsodium soy sauce or
Tamari
1 teaspoon Brown rice syrup
1 pound Fresh Shiitake mushrooms;
cut or sliced up
One half cup Green beans; chopped
One half teaspoon Freshly ground black pepper
1 teaspoon Red pepper flakes
1 Recipe Perfect Jasmine Rice
One fourth cup Fresh mint or cilantro;
chopped
1 Lime; cut into wedges

NUTRITIONAL INFO PER SERVING
427 Calories
9 g Protein
249 mg Sodium
85 g Carbohydrate
5 g Fat
mg Cholesterol
36 mg Calcium

*Asian stores sell dried galangal, laos or kha in pieces or ground into a
powder. You can substitute one teaspoon grated fresh gingerroot for
galangal powder.

In a large saucepan, mix coconut milk and galangal.
Bring to a boil over medium heat.

Add lime leaves, salt, soy sauce and rice syrup.
Reduce heat to low and simmer for 15 minutes.

Add mushrooms, green beans, black pepper and red pepper flakes. Simmer,
uncovered, until beans are tendercrisp, about 5 to 10 minutes.

Spoon hot mixture over rice. Garnish with fresh mint and lime wedges, and
serve.

Source: Vegetarian Gourmet/Spring 94/MM by DEEANNE

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip