Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------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.

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