Someone on Mycology tribe asked me for this recipe that features chanterelle mushrooms. I sometimes use red huckleberries in place of lime leaf or lemongrass. Other tart berries work too. Not traditional thai but a nice fusion.

NORTHWEST CURRY:
I use a pressure cooker because it really infuses the flavors well. Stir fry a little onion and garlic till translucent, add 14 0z coconut milk , 10 oz of vegetable stock or water, and 1 tablespoon thai curry paste of choice, stir on simmer five minutes. Toss in a stainless tea strainer full of chopped lemon grass, a handfull of thai basil chopped, a couple keffir lime leaves, a few tablespoons fish sauce, tablespoon and a half of brown sugar, 4-8 oz broccoli (from my garden) 4 oz chopped chanterelles, 4-8 oz raw salmon. Bring to boil and simmer til fish is cooked or pressure cook at full steam 5 minutes. Garnish with fresh cilantro. And lime wedges.