Red Curry Mixed Vegetables Recipe - Cooking Index
Red Curry Mixed Vegetables Recipe - Cooking Index
| Red Curry Paste | ||
| 7 | Red chilies - seeded & | |
| Coarsely chopped | ||
| 1/2 teaspoon | Black pepper | |
| 2 teaspoons | Coriander | |
| 3 | Kaffir leaves | |
| 1 | Lemon grass stalk - chopped | |
| 2 teaspoons | Galangal 1 | |
| 1/4 teaspoon | Salt | |
| 2 | Garlic cloves - chopped | |
| 1/4 cup | Onion - chopped | |
| 1 tablespoon | Vegetable oil | |
| Mixed Vegetables | ||
| 1 cup | Coconut milk | |
| 1/4 teaspoon | Salt | |
| 1 teaspoon | Brown sugar | |
| 1 teaspoon | Tamari | |
| 2 tablespoons | Vegetable oil | |
| 1 cup | Green beans - chopped | |
| 1 cup | Eggplant - peeled & chopped | |
| 1 cup | Green bell pepper - chopped | |
| 1 cup | Mushrooms - sliced | |
| Garnish | ||
| 10 | Fresh basil leaves | |
| 1 teaspoon | Lime peel - grated |
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:
dz234@cleveland.freenet.edu (Helen B. Greenleaf)
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