*  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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