Side Pannel
Red Curry Mixed Vegetables
Red Curry Mixed Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Main Dish, Thai
Ingredients List
- ------------------------------RED CURRY PASTE------------------------------
- 7 Red chilies, seeded &
- -- coarsely chopped
- 1/2 ts Black pepper
- 2 ts Coriander
- 3 Kaffir leaves
- 1 Lemon grass stalk, chopped
- 2 ts Galangal 1
- 1/4 ts Salt
- 2 Garlic cloves, chopped
- 1/4 c Onion, chopped
- 1 tb Vegetable oil
Directions
MIXED VEGETABLES
1 c Coconut milk
1/4 ts Salt
1 ts Brown sugar
1 ts Tamari
2 tb Vegetable oil
1 c Green beans, chopped
1 c Eggplant, peeled & chopped
1 c Green bell pepper, chopped
1 c Mushrooms, sliced
GARNISH
10 Fresh basil leaves
1 ts 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 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.
1 c Coconut milk
1/4 ts Salt
1 ts Brown sugar
1 ts Tamari
2 tb Vegetable oil
1 c Green beans, chopped
1 c Eggplant, peeled & chopped
1 c Green bell pepper, chopped
1 c Mushrooms, sliced
GARNISH
10 Fresh basil leaves
1 ts 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 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.
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