Red curry mixed vegetables
Yield: 4 Servings MMM
Ingredients:
- 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 MMMMM----------------------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 MMMMM--------------------------GARNISH-------------------------------
- 10 ea Fresh basil leaves
- 1 ts Lime peel
Instructions:
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.
