Red Curry Mixed Vegetables

• 7 each red chili peppers chopped
• 1/2 teaspoon black pepper
• 2 teaspoons coriander
• 3 each kaffir lime leaves
• 1 each lemongrass stalk, chopped
• 2 teaspoons galangal root
• 1/4 teaspoon salt
• 2 each garlic cloves chopped
• 1/4 cup onions chopped
• 1 tablespoon vegetable oil
• 1 cup coconut milk
• 1/4 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

1. PASTE: Process all ingredients in a blender or food processor until smooth.
2. Keeps in the refrigerator for up to 3 weeks or will freeze for 3 months.
3. MIXED VEGETABLES: Combine coconut milk, salt and sugar.
4. Set aside.
5. Heat oil in a wok over medium heat.
6. Add 1 tablespoon curry paste (or more to taste) and stir fry for 1 minute.
7. Increase heat to high and add beans, eggplant, pepper and mushrooms.
8. Stir fry until the vegetables are tender crisp.
9. Reduce heat to medium and add coconut milk mixture while stirring and heat for 1 minute.
10. Serve hot over cooked jasmine rice and garnish with basil leaves and lime peel.

red chili peppers, black pepper, coriander, lime leaves, stalk, galangal root, salt, garlic, onions, vegetable oil, coconut milk, salt, brown sugar, soy sauce, vegetable oil, green beans, eggplant chopped, green bell peppers, mushrooms, basil, lime zest

Taken from recipeland.com/recipe/v/red-curry-mixed-vegetables-47474 (may not work)