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Gaeng Het Bai Cha Plu (แกงเห็ดใบชะพลู) – Mushroom Curry with Betel Leaves
More recipes: Thai recipes · Curry recipes · All Asian recipes
Gaeng Het Bai Cha Plu (แกงเห็ดใบชะพลู) – Mushroom Curry with Betel Leaves
Laura Chen
4
15 minutes
30 minutes
350
Thai
Main course
Gaeng het bai cha plu is a Thai curry of fresh mushrooms and betel leaves in coconut milk. The betel leaves taste slightly peppery and bitter, and the red curry paste brings heat. You eat the curry with jasmine rice.
Ingredients
- 400 ml coconut milk
- 200 g mixed fresh mushrooms (e.g. shiitake, button mushrooms)
- 10 fresh betel leaves, roughly chopped
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 makrut lime leaves, crumpled
- 1 red chili, seeded and finely sliced
- 8 basil leaves for garnish
- 1 tbsp vegetable oil
Instructions
- Heat the oil in a wok or large pan.
- Add the red curry paste and fry over medium heat until fragrant.
- Stir in the coconut milk and bring to a boil.
- Add the mushrooms, betel leaves and makrut lime leaves and simmer over medium heat for 10 minutes.
- Add the fish sauce, sugar and red chili and simmer for another 5 minutes.
- Garnish with fresh basil leaves and serve hot.
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More recipes: Thai recipes · Curry recipes · All Asian recipes