Red Curry Mixed Vegetables

Recipe Ingredients

		Red Curry Paste
7		Red chilies - seeded &
		Coarsely chopped
1/2 teaspoon	2.5ml	Black pepper
2 teaspoons	10ml	Coriander
3		Kaffir leaves
1		Lemon grass stalk - chopped
2 teaspoons	10ml	Galangal 1
1/4 teaspoon	1.3ml	Salt
2		Garlic cloves - chopped
1/4 cup	15g / 0.5oz	Onion - chopped
1 tablespoon	15ml	Vegetable oil
		Mixed Vegetables
1 cup	237ml	Coconut milk
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Brown sugar
1 teaspoon	5ml	Tamari
2 tablespoons	30ml	Vegetable oil
1 cup	160g / 5.6oz	Green beans - chopped
1 cup	146g / 5.1oz	Eggplant - peeled & chopped
1 cup	146g / 5.1oz	Green bell pepper - chopped
1 cup	237ml	Mushrooms - sliced
		Garnish
10		Fresh basil leaves
1 teaspoon	5ml	Lime peel - grated

Recipe Instructions

PASTE: Process all ingredients in a blender or food processor until smooth. Keeps in the refrigerator for up to 3 weeks or will freeze for 3 months. MIXED VEGETABLES: Combine coconut milk, salt & sugar.

Set aside. Heat oil in a wok over medium heat. Add 1 tb curry paste (or more to taste) & stir fry for 1 minute. Increase heat to high & add beans, eggplant, pepper & mushrooms. Stir fry until the vegetables are tender crisp. Reduce heat to medium & add coconut milk mixture while stirring & heat for 1 minute. Serve hot over cooked jasmine rice & garnish with basil leaves & lime peel.

NOTES: 1. Galangal is a mild relative of ginger & can be purchased ground in Asian food stores.

Source:
[email protected] (Helen B. Greenleaf)

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