Green Curry Vegetables

This is a recipe I heavily modified but originally stole from linda mccartney. The portabellos really soak up the flavor.

Ingredients
Main Dish
3 Portabello Mushrooms
1 sliced Eggplant
1 diced Zucchini
1 Onion
1 Can Coconut Milk (In the asian food section, usually thai)
1 Batch of Green Curry Paste (see below)
3 Tblsp of olive oil
salt/pepper to taste
4 tblspn of cashews
25 raisins, soaked in water for 30 mins

1. Cook onion until soft in oil
2. add in half of the curry paste
3. Add portabellos, Zuchinni, and eggplant
4. Cook for about 5 minutes
5. Add coconut milk and rest of curry paste
6. Saute until tender [I like my veggies what most consider under done, so I am not listing a time, but cook it until its tender]
7. Add raisins and cashews, cook for another minute


Green Curry Paste
About 1 cup of diced mild peppers, such as poblanos or hatch chilis
2-3 medium size jalapenos (you can use any spicy pepper, haberno, serrano, etc), chopped
2 sq inch cube of Ginger, chopped
2 chopped short stalks of lemon grass, or 1 long one
6 cloves of garlic
2 tsps of corriander powder
1 lime (juice and peel grated, discard the inner peel and pulp)
1 tsp of sea salt
1 tsp of cumin
black pepper (you decide amount)
Sea salt (go light here, as you will put in the main dish)

Put all ingredients in food processor and chop until its close to paste and won't chop any finer.