Recipe - Red Curry Mixed Vegetables

RED CURRY PASTE
7 Red chilies, seeded &
coarsely chopped
One half teaspoon Black pepper
2 teaspoon Coriander
3 Kaffir leaves
1 Lemon grass stalk, chopped
2 teaspoon Galangal 1
One fourth teaspoon Salt
2 Garlic cloves, chopped
One fourth cup Onion, chopped
1 tablespoon Vegetable oil

MIXED VEGETABLES
1 cup Coconut milk
One fourth teaspoon Salt
1 teaspoon Brown sugar
1 teaspoon Tamari
2 tablespoon Vegetable oil
1 cup Green beans, chopped
1 cup Eggplant, peeled & chopped
1 cup Green bell pepper, chopped
1 cup Mushrooms, cut or sliced up

GARNISH
10 Fresh basil leaves
1 teaspoon 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 tablespoon 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.