In this richly flavored dish inspired by the cooking technique used in Indonesian rendang, large chunks of mixed mushrooms are simmered in coconut milk until the liquid evaporates and plenty of rich coconutty fat is left behind. In this version, aromatics garlic and ginger are mixed with soy sauce and curry powder to infuse it with plenty of flavor. The key is to trust the process: You want the braising liquid to separate—at which point the mushrooms will start to brown and caramelize, coated in flavorful coconut oil. Serve with rice.
What you’ll need
Medium Skillet
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Chef's Knife
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Cutting Board
$10 At IKEA
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a medium skillet, stirring to combine. Add mushrooms and stir to coat well. Gently simmer mixture, stirring and scraping bottom of pan occasionally, until most of the coconut milk is evaporated and mixture has separated into translucent coconut oil and aromatics that are beginning to brown, 35–40 minutes.
Step 2
Add peppers to skillet; cook, stirring and scraping bottom of pan often, until mushrooms are lightly browned, 5–10 minutes. Season with salt.
Step 3
Divide braised mushrooms among shallow bowls and top with scallions.
Recipe notes
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