Red curry mixed vegetables

4 servings

Ingredients

Quantity Ingredient
7 eaches Red chilies, seeded & coarsely chopped
½ teaspoon Black pepper
2 teaspoons Coriander
3 eaches Kaffir leaves
1 each Lemon grass stalk, chopped
1 cup Coconut milk
¼ teaspoon Salt
1 teaspoon Brown sugar
1 teaspoon Tamari
2 tablespoons Vegetable oil
10 eaches Fresh basil leaves
2 teaspoons Galangal 1
¼ teaspoon Salt
2 eaches Garlic cloves, chopped
¼ cup Onion, chopped
1 tablespoon Vegetable oil
1 cup Green beans, chopped
1 cup Eggplant, peeled & chopped
1 cup Green bell pepper, chopped
1 cup Mushrooms, sliced
1 teaspoon Lime peel, grated

Directions

RED CURRY PASTE

MIXED VEGETABLES

GARNISH

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.

"Vegetarian Gourmet" Spring, 1994 Submitted By MARK SATTERLY On 10-19-94

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