Stumbled upon a quick and tasty sauceless Thai curry in the last issue of Milk Street. Tweaked it a bit doubling mushrooms and shallots, adding chili flakes and cilantro.

In my version, I woked:
— 1 lb roughly chopped mushrooms,
— 3 chopped shallots.

Side note: carbon steel wok does a faster better job of cooking out all that mushroom liquid and starting caramelization than cast iron or stainless steel.

To the mushrooms, I added:
— 3 heaping Tbsp red curry,
— 3 Tbsp chopped makrut lime leaves.

Side note on the leaves: last year, I realized that, in our H Mart, they are a seasonal item. Now when I see them, I buy lots, wash them, cut out the middle ribs, and slice them into needle size slivers. They freeze beautifully.

After the leaves, I added:
— 1 lb ground pork.

Once the pork was cooked:
— 3 tsp fish sauce,
— 2 tsp sugar,
— 1 tsp turmeric,
— chili flakes,
— juice of one lime
finished the job.

Cilantro-scallions to garnish and brighten the monotony of brown food.

#food #cooking #thaicurry #brownfood #delicious #homemade #foodiverse