Red Curry Mixed Vegetables

Ingredients

7 chilies
1 gr black pepper
4 gr coriander
3 kaffir leaves
1 lemon grass stalk
2 galangal
4 gr salt
2 garlic
30 gr onion
45 ml vegetable oil
240 ml coconut milk
5 gr brown sugar
1 tamari
140 gr green beans
95 gr eggplant
140 gr green bell pepper
85 gr mushrooms
10 basil leaves
2 gr lime peel

Instructions

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.