🫙 From the Spice Rack
Red Curry Mixed Vegetables
-- coarsely chopped 1/2 ts Black pepper 2 ts Coriander 3 ea Kaffir leaves 1 e...
maineasy
Ingredients8 items
Ingredients
- 2ts coriander
- 3ea kaffir leaves
- 1ea lemon grass stalk, chopped
- 2ts galangal 1
- 1/4ts salt
- 2ea garlic cloves, chopped
- 1/4c onion, chopped
- 1tb vegetable oil
Directions
- 1
RED CURRY PASTE------------------------------ 7 ea Red chilies, seeded & -- coarsely chopped 1/2 ts Black pepper 2 ts Coriander 3 ea Kaffir
- 2
Keeps in the refrigerator for up to 3 weeks or will freeze for 3 months
- 3
MIXED VEGETABLES: Combine coconut milk, salt & sugar
- 4
Set aside
- 5
Heat oil in a wok over medium heat
- 6
Add 1 tb curry paste (or more to taste) & stir fry for 1 minute
- 7
Increase heat to high & add beans, eggplant, pepper & mushrooms
- 8
Stir fry until the vegetables are tender crisp