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.
