*  Exported from  MasterCook  *

                       RED CURRY MIXED VEGETABLES

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main dish                        Thai
               Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----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       t            Brown sugar
  1       t            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       t            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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