This is quite a liquid-y dish, more of a soup than what I had anticipated. The coconut milk adds a lovely creaminess to the curry that I love. I almost halved the amount of liquids, both coconut milk and water. I also cut the oil from 4 tablespoons to one to make the dish more calorie friendly. For the Thai soup paste, I used Thai Kitchen Red Curry Paste which has almost identical ingredients and my final change was to up the amount of peas from 1/2 cup to a full cup.

I think this would have been much too thin without the above changes. The flavours were nice with just a touch of heat. Lovely served over noodles or rice.

This recipe is from the Burmese section of the book and was very simple and tasty. I didn't have enoki mushrooms so instead used cremini mushrooms which tasted fine.