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