The lure of Cambodia is its gentle caress on the hearts and memories of those who come to visit. With its lush tropical jungles, bright sunshine, and gleaming Buddhist temples whose spires reach for the sky, this Southeast Asian locale is also the land of warm-hearted people, sprawling rice paddies, and an unhurried pace of rural life along the meandering Mekong River and Tonle Sap Lake. These forested lands and essential waterways are the indispensable lifelines contributing to a rich culture of food traditions that revolve around abundant rice, exotic fruits and vegetables, and everything coconut.

In this aromatic curry I use king oyster mushrooms to stand in for the scallops because they provide that perfect hearty base and offer a satisfying similar chewiness to that of scallops. This dish provides plenty of sauce to spoon over steamed brown rice or noodles. If you can locate galangal, experiment with it in place of the ginger and you'll discover a delightful new richness of flavor. When cooked, galangal also becomes pleasantly soft and can be eaten like a vegetable.

• 1 medium onion, thinly sliced into half moons
• ¼ cup water
• 2 red chilies, seeded and slivered
• 1-inch piece ginger, peeled and thinly sliced
• 1 Tablespoon canola oil
• 2 teaspoons dried curry leaves
• 3 teaspoon ground turmeric
• 2 ¼ cups lite coconut milk
• 1 small butternut squash, peeled and cut into bite-size pieces
• 3 Roma tomatoes, quartered
• 2 Tablespoons low-salt soy sauce
• 5 kaffir lime leaves
• 1 pound king oyster mushrooms, sliced crosswise into ^-inchthick pieces
• ¼ teaspoon salt
• ¼ teaspoon cayenne
• 3 Tablespoons roasted unsalted peanuts
• 3 Tablespoons chopped cilantro

In a large, deep skillet combine the onion, water, chilies, ginger, canola oil, curry leaves, and turmeric. Cook and stir over high heat for about 2-3 minutes, or until the onions begin to color. Add 1 or more Tablespoons of water as needed to prevent drying. Add the coconut milk, squash, tomatoes, soy sauce, and kaffir lime leaves and cook about 5 minutes. Add the mushrooms and continue cooking for about 4 minutes or until the mushrooms are tender. Season dish with salt and cayenne.

• Transfer to a serving bowl and garnish with the peanuts and cilantro.
• Total calories per serving: 222
• Carbohydrates: 30 grams
• Sodium: 326 milligrams
• Fat: 10 grams
• Protein: 6 grams
• Fiber: 6 grams

The lure of Cambodia is its gentle caress on the hearts and memories of those who come to visit. With its lush tropical jungles, bright sunshine, and gleaming Buddhist temples whose spires reach for the sky, this Southeast Asian locale is also the land of warm-hearted people, sprawling rice paddies, and an unhurried pace of rural life along the meandering Mekong River and Tonle Sap Lake. These forested lands and essential waterways are the indispensable lifelines contributing to a rich culture of food traditions that revolve around abundant rice, exotic fruits and vegetables, and everything coconut.

In this aromatic curry I use king oyster mushrooms to stand in for the scallops because they provide that perfect hearty base and offer a satisfying similar chewiness to that of scallops. This dish provides plenty of sauce to spoon over steamed brown rice or noodles. If you can locate galangal, experiment with it in place of the ginger and you'll discover a delightful new richness of flavor. When cooked, galangal also becomes pleasantly soft and can be eaten like a vegetable.

• 1 medium onion, thinly sliced into half moons
• ¼ cup water
• 2 red chilies, seeded and slivered
• 1-inch piece ginger, peeled and thinly sliced
• 1 Tablespoon canola oil
• 2 teaspoons dried curry leaves
• 3 teaspoon ground turmeric
• 2 ¼ cups lite coconut milk
• 1 small butternut squash, peeled and cut into bite-size pieces
• 3 Roma tomatoes, quartered
• 2 Tablespoons low-salt soy sauce
• 5 kaffir lime leaves
• 1 pound king oyster mushrooms, sliced crosswise into ^-inchthick pieces
• ¼ teaspoon salt
• ¼ teaspoon cayenne
• 3 Tablespoons roasted unsalted peanuts
• 3 Tablespoons chopped cilantro

In a large, deep skillet combine the onion, water, chilies, ginger, canola oil, curry leaves, and turmeric. Cook and stir over high heat for about 2-3 minutes, or until the onions begin to color. Add 1 or more Tablespoons of water as needed to prevent drying. Add the coconut milk, squash, tomatoes, soy sauce, and kaffir lime leaves and cook about 5 minutes. Add the mushrooms and continue cooking for about 4 minutes or until the mushrooms are tender. Season dish with salt and cayenne.

• Transfer to a serving bowl and garnish with the peanuts and cilantro.
• Total calories per serving: 222
• Carbohydrates: 30 grams
• Sodium: 326 milligrams
• Fat: 10 grams
• Protein: 6 grams
• Fiber: 6 grams

Credit :Integrative Nutrition