鲜菇绿咖喱 Mushroom Green Curry

【材料】
鲜鲍茹菇100克、白玉菇100克（去头）、鲜淮山100克（切块）、豆角3条（切段）、茄子1条（切块）、九层塔叶少许、疯柑叶3片（切幼丝）、水2碗
【咖喱料】
A:香兰叶6片、清水100克（先搅烂过沥，取香兰叶水用）
B:青辣椒5只、香茅2支、黄姜叶1块、南姜1小块、子姜1小块
【调味料】
糖1小匙、盐1小匙、生抽1大匙、椰浆50克、素味精1⁄2小匙
【做法】
1. 把咖喱料B切小块，放入搅拌机里加入香兰叶水一起搅拌至烂。（图1-2）
2. 烧热2汤匙油，加入研磨咖喱料煮香，先放入茄子及豆角煮片刻，加入其余材料和调味料一起煮滚至熟即可享用。（图3-5）

【Ingredients】
100g each of abalone mushroom and white crab mushroom (removed
stems), 100g fresh Huai San (cut pieces), 3 long beans (cut sections), 1 eggplant (cut pieces), some basil leaf, 3 sprigs kaffir lime leaf (juliennes), 2 bowl water
【Curry ingredients】
A:6 sprigs pandan leaf, 100g water (grind and filtered)
B:5 green chili, 2 stalks serai, 1 small piece of turmeric, galangal &
young ginger
【Seasoning】
1 tsp sugar, 1 tsp salt, 1 tbsp soy sauce, 50ml Santan, 1⁄2 tsp vegetarian
stock granule
【Method】
1. Cut curry ingredients B into small pieces and then blend with
Pandan juice until fine.(pic 1-2)
2. Heat 2 tbsp oil in wok, sauté grinded curry ingredients until aromatic,
add in eggplant and long beans, cook for a while, then toss
in all other ingredients and seasoning, boil till cooked. (pic 3-5)