*  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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