Red Curry Mixed Vegetables

Ingredients

RED CURRY PASTE 7 each red chilies, seeded & - coarsely ch, opped 1/2 tsp black pepper 2 tsp coriander 3 each kaffir leaves 1 each lemon grass stalk, chopped 2 tsp galangal 1 1/4 tsp salt 2 each garlic cloves, chopped 1/4 cup onion, chopped 1 tbsp vegetable oil MIXED VEGETABLES 1 cup coconut milk 1/4 tsp salt 1 tsp brown sugar 1 tsp tamari 2 tbsp vegetable oil 1 cup green beans, chopped 1 cup eggplant, peeled & chopped 1 cup green bell pepper, chopped 1 cup mushrooms, sliced GARNISH 10 each fresh basil leaves 1 tsp lime peel, grated

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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 & sugar.
Set aside. Heat oil in a wok over medium heat. Add 1 tb curry paste
(or more to taste) & stir fry for 1 minute. Increase heat to high &
add beans, eggplant, pepper & mushrooms. Stir fry until the
vegetables are tender crisp. Reduce heat to medium & add coconut milk
mixture while stirring & heat for 1 minute. Serve hot over cooked
jasmine rice & garnish with basil leaves & lime peel. NOTES: 1.
Galangal is a mild relative of ginger & can be purchased ground in
Asian food stores.

 

 
Servings: 4

 

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Red Curry Paste Vatanapan
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Red Kidney Beans Rajma
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Red Curry Paste Kruang Kaeng Dang
Yield: 8 Fluid Ounces (1 Cup) In the container of an electric blender, put the chillies, shallots, garlic, lemon grass, galangal, coriander roots and stems, lime rind and the lime leaves. Add the oil and blend to a smooth puree. Wrap the shrimp closely in foil, fla (Upload by user)

Red Curry Paste Nam Prik Gang Pet Dang
Yield: 1/2 Cup In a blender, grind all of the ingredients into a paste. When using dried galangal and fresh lemon grass, add both ingredients directly when cooking the curry. When using dried galanagal soak it in 4 Tbls of hot water with galangal add the soaking water a (Upload by user)

Red Curry Paste Nam Prik Kaeng Daeng
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all t (Upload by user)

Red Lentil Dahl
Soak lentils for one hour. Drain and wash lentils in cold water. Place lentils in a 2 qt saucepan. Add water, green chili, salt and turmeric. Bring to a boil. Lower heat and simmer 1 1/2 hrs. Melt butter/oleo in a small frying pan. Saute the onion. Add the onion an (Upload by user)

Red Lentil Soup 1
In a large soup pot, saute oil and onions. When onions are soft, add lentils. Stir several minutes. Add remaining ingredients. Bring to a boil. Simmer until lentils are very soft, about 35 minutes. Soup may be pureed. Recipe By :     st (Upload by user)

Red Lentil Soup
Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger (Upload by user)
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Red Thai Curry Paste
Pound or process all of the ingredients in a mortar, blender, or processor to a smooth even paste. If necessary, add a little more oil when processing. You may substitute 16 coriander stems for coriander roots. Appeared in The Southeast Asia Cookbook by Ruth Law.b (Upload by user)
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Rempah Malay Curry
* peeled and cut into 1 inch cubes Add enough water to the spices to make a stiffish paste, then leave to stand for a few minutes. Make a puree of the onion, garlic, chillies, red pepper and ginger. Heat the oil and fry the spice paste for 5 minutes or so; sti (Upload by user)
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Rendang Dry Beef Curry
* In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4 5 inch long whole tamarind pod (shell and coarse strings removed). Let stand for 30 minutes. Knead pulp from seeds: discard seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pu (Upload by user)
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Renjna s Dal
Sort and wash the dal until the water runs clear. Place the dal in a soup pot and add water to cover by about 2 inches. Add the turmeric and 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for about 30 minutes, until the dal is soft and beginning to fall apart (Upload by user)
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Restaurant Curry
This is a typical restaurant style curry. The medium curry forms the base and the variations show how it can easily be adapted. Add the additional ingredients of the various "national" curries to the medium curry base with Spices 2 at stage 6. 1. Skin the chicken, on (Upload by user)
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