10 oz Straw mushrooms
1/4 c  Vegetable oil
2 1/2 tb Gang ba curry paste, see
-- recipe
2 tb Soy sauce
1/2 ts Sugar, optional
1/2 c  Oriental basil, chopped
2    Kaffir leaves
6    Red chili peppers, cut into
-- 4 or 5 pieces

If the mushrooms are very large, cut in half; however it is traditional not
to cut them in Thai cooking. Heat the oil in a wok over medium heat. Add
the curry paste & stir-fry until it releases its aroma. Add 3 c water,
mushrooms, soy sauce & sugar. Bring to a boil, adjust the seasonings if
necessary. Add the basil, kaffir & chili peppers. Mix gently & serve hot
with rice. NOTE: I make variations of this adding a bunch assorted, cubed
vegetables which I stir-fry for a few moments before adding the water.
Using the vegetables gives a main dish rather than just a side dish. Good
vegetables in this curry are: eggplant, zucchini, corn, cauliflower, bamboo
shoots (Im not sure how Thai this ingredient is though).