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

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.