Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***red curry paste***
   7                    red chiles -- seeded and coarsely
                        -- chopped
     1/2  teaspoon      black pepper
   2      teaspoons     coriander
   3                    kaffir leaves
   1                    lemon grass stalk -- chopped
   2      teaspoons     galangal 1
     1/4  teaspoon      salt
   2                    garlic cloves -- chopped
     1/4  cup           onion -- chopped
   1      tablespoon    vegetable oil
                        ***mixed vegetables***
   1      cup           coconut milk
     1/4  teaspoon      salt
   1      teaspoon      brown sugar
   1      teaspoon      tamari
   2      tablespoons   vegetable oil
   1      cup           green beans -- chopped
   1      cup           eggplant -- peeled and chopped
   1      cup           green bell pepper -- chopped
   1      cup           mushrooms -- sliced
                        ***garnish***
  10                    fresh basil leaves
   1      teaspoon      lime peel -- grated

Preparation:

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 tbsp. 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. NOTES: 1. Galangal is a mild relative of ginger and can be purchased ground in Asian food stores.