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Red Curry Mixed Vegetables Recipe - Cooking Index

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Red Curry Mixed Vegetables

Type: Cheese, Eggs, Vegetables
Serves: 4 people

Recipe Ingredients

  Red Curry Paste
7   Red chilies - seeded &
  Coarsely chopped
1/2 teaspoon 2.5mlBlack pepper
2 teaspoons 10mlCoriander
3   Kaffir leaves
1   Lemon grass stalk - chopped
2 teaspoons 10mlGalangal 1
1/4 teaspoon 1.3mlSalt
2   Garlic cloves - chopped
1/4 cup 15g / 0.5ozOnion - chopped
1 tablespoon 15mlVegetable oil
  Mixed Vegetables
1 cup 237mlCoconut milk
1/4 teaspoon 1.3mlSalt
1 teaspoon 5mlBrown sugar
1 teaspoon 5mlTamari
2 tablespoons 30mlVegetable oil
1 cup 160g / 5.6ozGreen beans - chopped
1 cup 146g / 5.1ozEggplant - peeled & chopped
1 cup 146g / 5.1ozGreen bell pepper - chopped
1 cup 237mlMushrooms - sliced
  Garnish
10   Fresh basil leaves
1 teaspoon 5mlLime peel - grated

Recipe 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.

Source:
dz234@cleveland.freenet.edu (Helen B. Greenleaf)

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