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