Red Curry Mixed Vegetables

Name: Red Curry Mixed Vegetables
Ingredients: 7 each red chili peppers chopped; 1/2 teaspoon black pepper; 2 teaspoons coriander; 3 each kaffir lime leaves; 1 each lemongrass stalk, chopped; 2 teaspoons galangal root; 1/4 teaspoon salt; 2 each garlic cloves chopped; 1/4 cup onions chopped; 1 tablespoon vegetable oil; 1 cup coconut milk; 1/4 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon soy sauce, tamari; 2 tablespoons vegetable oil; 1 cup green beans; 1 cup eggplant chopped; 1 cup green bell peppers chopped; 1 cup mushrooms sliced; 10 each basil; 1 teaspoon lime zest grated

21 ingredients

10 steps

Ingredients

7 each red chili peppers chopped
1/2 teaspoon black pepper
2 teaspoons coriander
3 each kaffir lime leaves
1 each lemongrass stalk, chopped
2 teaspoons galangal root
1/4 teaspoon salt
2 each garlic cloves chopped
1/4 cup onions chopped
1 tablespoon vegetable oil
1 cup coconut milk
1/4 teaspoon salt
1 teaspoon brown sugar
1 teaspoon soy sauce, tamari
2 tablespoons vegetable oil
1 cup green beans
1 cup eggplant chopped
1 cup green bell peppers chopped
1 cup mushrooms sliced
10 each basil
1 teaspoon lime zest grated

Directions

1

PASTE: Process all ingredients in a blender or food processor until smooth.
2

Keeps in the refrigerator for up to 3 weeks or will freeze for 3 months.
3

MIXED VEGETABLES: Combine coconut milk, salt and sugar.
4

Set aside.
5

Heat oil in a wok over medium heat.
6

Add 1 tablespoon curry paste (or more to taste) and stir fry for 1 minute.
7

Increase heat to high and add beans, eggplant, pepper and mushrooms.
8

Stir fry until the vegetables are tender crisp.
9

Reduce heat to medium and add coconut milk mixture while stirring and heat for 1 minute.
10

Serve hot over cooked jasmine rice and garnish with basil leaves and lime peel.