Red Curry Mixed Vegetables

Course : Curry
Serves: 4
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7 medium red chilies -- seeded and coarsely chopped
1/2 teaspoon black pepper
2 teaspoons coriander
3 pieces kaffir leaves see note
1 piece lemon grass stalk -- chopped
2 teaspoons galangal 1 see note
1/4 teaspoon salt
2 cloves garlic chopped
1/4 cup onion -- chopped
1 tablespoon vegetable oil
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
10 whole fresh basil leaves
1 teaspoon lime zest

Preparation / 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.

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

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