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1
Remove the tops and seeds from the chilies.
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2
Soak in lukewarm water for 20 minutes.
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3
Remove veins.
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4
Wash, trim and slice the zucchini diagonally into pieces 1/4-inch thick.
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5
Wash and trim the eggplant; cut it into slices less than 1/2-inch thick and then cut into 1-inch cubes.
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6
Wash, trim, seed and slice peppers into 1/4-inch- thick strips.
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7
Wash and string the snow peas.
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8
Cut the top off the lemon grass at the point where the top leaf separates from the stalk.
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9
Trim off the root end and remove outer leaf or two.
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10
Cut in three pieces.
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11
With food processor running add the lemon grass and mince.
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12
(Don't worry if it does not break up completely.
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13
It will when all the other ingredients are added.)
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14
With food processor running, add shallots and mince; repeat with garlic and galangal.
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15
Remove the main vein from the lime leaves and process until minced.
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16
Process chilies until minced.
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17
Add turmeric with water and continue processing until blended.
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18
Place contents of food processor in saucepan over medium heat with coconut milk, sugar and fish sauce.
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19
Cook, stirring, for about 6 minutes.
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20
Saute vegetables in hot oil about 3 minutes over high heat.
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21
Add coconut milk mixture to vegetables, and continue cooking over medium heat until vegetables are crisp but tender.
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22
Serve over jasmine or aromatic rice.
