Red Curry Mixed Vegetables
Yield
4 servingsPrep
20 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red curry paste | |||
| 7 | each |
red chili peppers
chopped |
*
|
| ½ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
coriander
|
|
| 3 | each |
kaffir lime leaves
|
*
|
| 1 | each |
lemongrass
stalk, chopped |
*
|
| 2 | teaspoons |
galangal root
|
*
|
| ¼ | teaspoon |
salt
|
|
| 2 | each |
garlic cloves
chopped |
|
| ¼ | cup |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| Vegetables | |||
| 1 | cup |
coconut milk
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
brown sugar
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
green beans
|
|
| 1 | cup |
eggplant
chopped |
*
|
| 1 | cup |
green bell peppers
chopped |
|
| 1 | cup |
mushrooms
sliced |
|
| 10 | each |
basil
|
*
|
| 1 | teaspoon |
lime zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red curry paste | |||
| 7 | each |
red chili peppers
chopped |
*
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | ml |
coriander
|
|
| 3 | each |
kaffir lime leaves
|
*
|
| 1 | each |
lemongrass
stalk, chopped |
*
|
| 1E+1 | ml |
galangal root
|
*
|
| 1.3 | ml |
salt
|
|
| 2 | each |
garlic cloves
chopped |
|
| 59 | ml |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| Vegetables | |||
| 237 | ml |
coconut milk
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
brown sugar
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
green beans
|
|
| 237 | ml |
eggplant
chopped |
*
|
| 237 | ml |
green bell peppers
chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 1E+1 | each |
basil
|
*
|
| 5 | ml |
lime zest
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 and sugar.
Set aside.
Heat oil in a wok over medium heat.
Add 1 tablespoon curry paste (or more to taste) and stir fry for 1 minute.
Increase heat to high and add beans, eggplant, pepper and mushrooms.
Stir fry until the vegetables are tender crisp.
Reduce heat to medium and add coconut milk mixture while stirring and heat for 1 minute.
Serve hot over cooked jasmine rice and garnish with basil leaves and lime peel.
