Thai Stir Fry

I am learning the ingredients in Thai cooking and realizing that most of the work goes into making a "paste" by grinding lemongrass, galangal, kaffir lime leaves and spices. Cooking the paste into a meal is quick.

Thai Style Stir Fry Paste

Grind in food processor and/or mortar & pestle:
1 small stalk lemongrass (sliced first)
shallots / red onion (total 1/2 C?)
4 kaffir lime leaves, cut into thin strips
3/4 tea ground dried galangal (or use fresh if you have it)
1/2 tea ground corriander
3/4 tea fresh ginger, grated/minced
1 jalapeno pepper, or a few dried red chili peppers

Put the ground ingredients in a small saucepan over medium heat. Add:
1-3 tea palm sugar
1/4 tea tamarind concentrate (or more if using dried tamarind)
1 tea fish sauce
1 tea dark thick soy sauce

After sugar is melted and paste is combined, reserve.

You can freeze the paste and use later.

Thai Stir Fry
Heat a wok pan over high heat, add 1 TB oil (olive or sesame or a combination).

Add cut up vegetables and fry, shaking pan, until pieces start to brown on edges:
1 red pepper
3-5 mushrooms

Add raw nuts and toast with veggies:
1/4 C cashew nuts


Add 1 TB of the paste (see above) and a drizzle of coconut milk (or water or veggie broth would do fine).

Continue stirring veggies with sauce until sauce thickens a little and clings to the vegetables. If using frozen peas, add at the end of cooking and stir until warmed.

Serve with rice or noodles.