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Red Curry Mixed Vegetables

Recipe name:
Red Curry Mixed Vegetables

Recipe category:
Beans And Grains

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Recipe detials:
Beans and Grains

--RED CURRY PASTE -- 7 ea Red chilies, seeded & -- coarsely chopped 1/2 ts Black pepper 2 ts Coriander 3 ea Kaffir leaves 1 ea Lemon grass stalk, chopped 2 ts Galangal 1 1/4 ts Salt 2 ea 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 ea 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.

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Red Curry Mixed Vegetables

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