Red Curry Mixed Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
RED CURRY PASTE
7 each: Red chilies, seeded &, coarsely chopped
1/2 tsp: Black pepper,
2 tsp: Coriander,
3 each: Kaffir leaves,
1 each: Lemon grass stalk, chopped
2 tsp: Galangal 1,
1/4 tsp: Salt,
2 each: Garlic cloves, chopped
1/4 cup: Onion, chopped
1 tbsp: Vegetable oil,
MIXED VEGETABLES
1 cup: Coconut milk,
1/4 tsp: Salt,
1 tsp: Brown sugar,
1 tsp: Tamari,
2 tbsp: Vegetable oil,
1 cup: Green beans, chopped
1 cup: Eggplant, peeled & chopped
1 cup: Green bell pepper, chopped
1 cup: Mushrooms, sliced
GARNISH
10 each: Fresh basil leaves,
1 tsp: Lime peel, grated
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp