From t.mitchell@chello.nl Tue Oct 31 11:14:08 2000 Date: Mon, 23 Oct 2000 23:32:29 +0200 From: Terry Mitchell Newsgroups: rec.food.recipes Subject: Vegetarian Red Curry Followup-To: rec.food.cooking, rec.food.recipes Vegetarian Red Curry Vegetables (Gangkuwa Phak) 4 Tbsp / 60 ml oil 2 - 4 garlic cloves, finely chopped 2 Tbsp / 30 ml red curry paste 16 oz / 500 ml coconut milk 4 Tbsp / 60 ml soy sauce 2 tsp / 10 ml sugar 2 - 4 small Thai chilies, finely sliced lengthwise 2 Japanese eggplants, cut in 1/2 inch diagonal slices 2 cups assorted fresh vegetables (snow peas, mushrooms, bell pepper) 4 kaffir lime leaves, de-veined and finely sliced 15+ leaves basil Heat the oil in a wok, add the chopped garlic and fry until golden brown. Add the curry paste, stir with the garlic and cook for a little over a minute. Stirring briskly after each addition, add half the coconut milk, all the sugar and the soy sauce. As the curry thickens add the eggplant and remaining vegetables, followed by the rest of the coconut milk. When the eggplant is almost tender, add the lime leaves and chili and cook for another couple of minutes. (If your wok is hot enough the vegetables should cook very quickly). Garnish with the basil leaves and serve with or over steamed Jasmine or Sweet Thai Rice. (Experimenting with different types of basil gives this dish subtle aromatic and flavor variations). Terry -- For People who have a Passion for Food! http://www.mitchell.demon.nl/cooking.htm -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.