Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------RED CURRY PASTE---------------------------
7 ea Red chilies, seeded 2 ts Galangal 1
-- coarsely chopped 1/4 ts Salt
1/2 ts Black pepper 2 ea Garlic cloves, chopped
2 ts Coriander 1/4 c Onion, chopped
3 ea Kaffir leaves 1 tb Vegetable oil
1 ea Lemon grass stalk, chopped

----------------------MIXED VEGETABLES---------------------------
1 c Coconut milk 1 c Green beans, chopped
1/4 ts Salt 1 c Eggplant, peeled chopped
1 ts Brown sugar 1 c Green bell pepper, chopped
1 ts Tamari 1 c Mushrooms, sliced
2 tb Vegetable oil

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

"Vegetarian Gourmet" Spring, 1994
Submitted By MARK SATTERLY On 10-19-94

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