Title: Red Curry Mixed Vegetables
Categories: Entree Thai Vegetable
Yield: 4 Servings
| RED CURRY PASTE |
| 7 | | Red chilies, seeded & - coarsely chopped |
| 1/2 | ts | Black pepper |
| 2 | ts | Coriander |
| 3 | | Kaffir leaves |
| 1 | | Lemon grass stalk, chopped |
| 2 | ts | Galangal 1 |
| 1/4 | ts | Salt |
| 2 | | Garlic cloves, chopped |
| 1/4 | c | Onion, chopped |
| 1 | tb | Vegetable oil |
| MIXED VEGETABLES |
| 1 | c | Coconut milk |
| 1/4 | ts | Salt |
| 1 | ts | Brown sugar |
| 1 | ts | Tamari |
| 2 | tb | Vegetable oil |
| 1 | c | Green beans, chopped |
| 1 | c | Eggplant, peeled & chopped |
| 1 | c | Green bell pepper, chopped |
| 1 | c | Mushrooms, sliced |
| GARNISH |
| 10 | | Fresh basil leaves |
| 1 | ts | 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.