Name: Red Curry Mixed Vegetables
Ingredients: 7 Red chilies, seeded & coarsely chopped; 1/2 ts Black pepper; 2 ts Coriander; 3 Kaffir leaves; 1 Lemon grass stalk, chopped; 2 ts Galangal 1; 1/4 ts Salt; 2 Garlic cloves, chopped; 1/4 c Onion, chopped; 1 tb Vegetable oil; 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; 10 Fresh basil leaves; 1 ts Lime peel, grated

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Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy, Eggs	Thai	Main dish, Thai, Vegetables	4	Servings

INGREDIENTS

7		Red chilies, seeded & coarsely chopped
1/2	ts	Black pepper
2	ts	Coriander
3		Kaffir leaves
1		Lemon grass stalk, chopped
2	ts	Galangal 1
1/4	ts	Salt
2		Garlic cloves, chopped
1/4	c	Onion, chopped
1	tb	Vegetable oil
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
10		Fresh basil leaves
1	ts	Lime peel, grated

INSTRUCTIONS

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.

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