——————————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 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
———————————-GARNISH———————————- 10 ea Fresh basil leaves
1 ts 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.