Vegetable Curry

4 dried chilies, about 4 inches long and 1 to 1 1/2 inches wide
2 medium-size zucchini
2 medium-size eggplant
5 Italian peppers
½ pound snow peas
1 stalk lemon grass
5 shallots, peeled
6 cloves garlic, peeled
½ ounce galangal (a type of ginger, available in Asian markets), peeled and sliced
6 keffir lime leaves
Pinch turmeric
¾ cup water
20 ounces coconut milk
3 tablespoons sugar
1 tablespoon Asian fish sauce
1 tablespoon canola oil

Nutritional Information
- Nutritional analysis per serving (4 servings)
  560 calories; 35 grams fat; 27 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 16 grams dietary fiber; 33 grams sugars; 12 grams protein; 404 milligrams sodium

4 small servings

Remove the tops and seeds from the chilies. Soak in lukewarm water for 20 minutes. Remove veins.
Wash, trim and slice the zucchini diagonally into pieces 1/4-inch thick. Wash and trim the eggplant; cut it into slices less than 1/2-inch thick and then cut into 1-inch cubes. Wash, trim, seed and slice peppers into 1/4-inch- thick strips. Wash and string the snow peas.
Cut the top off the lemon grass at the point where the top leaf separates from the stalk. Trim off the root end and remove outer leaf or two. Cut in three pieces. With food processor running add the lemon grass and mince. (Don’t worry if it does not break up completely. It will when all the other ingredients are added.)
With food processor running, add shallots and mince; repeat with garlic and galangal.
Remove the main vein from the lime leaves and process until minced.
Process chilies until minced.
Add turmeric with water and continue processing until blended.
Place contents of food processor in saucepan over medium heat with coconut milk, sugar and fish sauce. Cook, stirring, for about 6 minutes.
Saute vegetables in hot oil about 3 minutes over high heat.
Add coconut milk mixture to vegetables, and continue cooking over medium heat until vegetables are crisp but tender. Serve over jasmine or aromatic rice.

50 minutes