Red Curry Mixed Vegetables Ingredients
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
Red Curry Mixed Vegetables Directions
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
A Red Curry Mixed Vegetables Recipe
<= Previous Recipe -||- Next Recipe =>
Food Quotes:
One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf
