Red Curry Mixed Vegetables RED CURRY PASTE: 7 ea red chilies seeded & coarsely chopped 1/2 ts black pepper 2 ts coriander 3 ea kaffir leaves 1 ea lemon grass stalk chopped 2 ts galangal 1 1/4 ts salt 2 ea garlic cloves chopped 1/4 c onion chopped 1 tb vegetable oil 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 ea 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 tbsp. 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 and garnish with basil leaves & lime peel. NOTES: Galangal is a mild relative of ginger and can be purchased ground in Asian food stores. Yield: 4