Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***RED CURRY PASTE***
  7                     red chilies -- seeded &
                        -- coarsely chopped
     1/2      teaspoon  black pepper
  2          teaspoons  coriander
  3                     kaffir leaves see note
  1                     lemon grass stalk -- chopped
  2          teaspoons  galangal 1 see note
     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 & chopped
  1                cup  green bell pepper -- chopped
  1                cup  mushrooms -- sliced
                        ***GARNISH***
  10             whole  fresh basil leaves
  1           teaspoon  lime zest

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 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.

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

Nutritional Information:

267 Calories (kcal); 25g Total Fat; (78% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 280mg Sodium