1 cup rice
1 medium onion or 1 bunch scallions
4 Tbsp. coconut butter or oil
pinch of salt or to taste
4 to 6 oz. black poplar or other assertively-flavored mushrooms
1 sweet bell pepper
1 tsp. fish sauce
2 Tbsp. thai red chili paste
1/2 can (typically about 14 oz.) coconut milk
Start cooking rice to pair with your curry. I prefer a short grain rice for this dish. After you start that, cook a vegetable mixture, add your mushrooms at the end, then top your finished rice with the thai curry.
Put a pan on medium heat and saute a medium onion in two Tbsp. coconut butter or other oil. Also add a pinch of salt, or to taste. You could use the onion tops too if you have fresh onions, or substitute a bunch of sliced scallions. The greens though should cook for a shorter time (they can get tough), so you may need to add them a few minutes later than you would the white parts.
While waiting on your onions, start a second pan and saute mushrooms on medium heat in remaining coconut butter or oil and a pinch of salt. Stir and saute for a few minutes until mushrooms are soft and aromatic. Try one to see if you think it’s done.
After a few minutes onions should look transparent and soft. Then add chopped sweet pepper, continuing to stir. When soft and starting to brown, add one chopped tomato, fish sauce, thai red chili paste and between a half and a full can of coconut milk. Also add the mushrooms at this point too, and simmer the mixture for a few minutes.
Top rice with thai coconut curry, and enjoy!