| 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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