RED CURRY PASTE
7 each red chilies, seeded & - coarsely ch, opped
1/2 tsp black pepper
2 tsp coriander
3 each kaffir leaves
1 each lemon grass stalk, chopped
2 tsp galangal 1
1/4 tsp salt
2 each garlic cloves, chopped
1/4 cup onion, chopped
1 tbsp vegetable oil
MIXED VEGETABLES
1 cup coconut milk
1/4 tsp salt
1 tsp brown sugar
1 tsp tamari
2 tbsp vegetable oil
1 cup green beans, chopped
1 cup eggplant, peeled & chopped
1 cup green bell pepper, chopped
1 cup mushrooms, sliced
GARNISH
10 each fresh basil leaves
1 tsp lime peel, grated
A Recipe for
Red Curry Mixed Vegetables
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
This Recipe for Red Curry Mixed Vegetables is one of thousands in the Recipes-to-go Asian Cookbook.
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
If you enjoy this Red Curry Mixed Vegetables Recipe - you should enjoy the recipe collections you can find on the websites below:
What garlic is to food, insanity is to art. |
| Anonymous |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
This is a recipe for Red Curry Mixed Vegetables from the recipe cookbook of Recipes-to-go (Asian)
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Herb Tip |
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.
Serves: 4
Red Curry Mixed Vegetables Recipe brought to you by Recipes To-Go