Red Curry Mixed Vegetables

--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.