------------------------------RED CURRY PASTE------------------------------
      7 ea Red chilies, seeded &

           -- coarsely chopped
    1/2 ts Black pepper

      2 ts Coriander

      3 ea Kaffir leaves

      1 ea Lemon grass stalk, chopped

      2 ts Galangal 1

    1/4 ts Salt

      2 ea Garlic cloves, chopped

    1/4 c  Onion, chopped

      1 tb Vegetable oil

------------------------------MIXED VEGETABLES------------------------------
      1 c  Coconut milk

    1/4 ts Salt

      1 ts Brown sugar

      1 ts Tamari

      2 tb Vegetable oil

      1 c  Green beans, chopped

      1 c  Eggplant, peeled & chopped

      1 c  Green bell pepper, chopped

      1 c  Mushrooms, sliced

----------------------------------GARNISH----------------------------------
     10 ea Fresh basil leaves

      1 ts Lime peel, grated

  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.