Instructions: 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.

Joells notes: subing ginger for galangal, Id add a small pinch of sugar to this. If no Kiffar lime leaves are available I would use some of the lime zest/ a few drops of lime juice to get the citrus taste in there. Many asian markets have dried kiffar and here in Sydney, we even get fresh most of the year.

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