First, add all the ingredients mentioned under “To grind” - Coriander leaves, lemon grass, galangal or regular peeled ginger, green chili, brown sugar, salt and lime leaf into a thick paste and keep it aside.
Next heat a pan and add 150 ml of thick coconut milk into the pan. Add a coin of galangal or Ginger, the lime leaf and let it simmer and get bubbly until the coconut oil is released from it.
Once it bubbles and gets slightly thick, add in the green curry paste prepared in step 1.
Mix it well until the green curry paste is well incorporated into the coconut milk.
Next add in the chopped vegetables - Carrots, beans, egg plant, snap peas, bamboo shoots.
Leave baby corn & Red Bell Pepper to be added at the end as they cook faster.
Mix it into the paste and add the remaining coconut milk and water.
Add salt and sugar and cover with a lid and bring it to a simmer for about 10 minutes on medium flame.
Cook until the vegetables are soft and cooked, check for salt and sugar and adjust as desired.
Once the veggies are cooked, add the baby corn and red bell peppers in the last 5 minutes of the recipe.
Add more water if needed to loosen the curry if using canned coconut milk.
Finally add sweet basil or Thai basil leaves and garnish with Thai red chillies and switch off the flame. Serve it hot with Thai Jasmine Rice.
Keyword Green Curry, Thai Curry, Thai Green Curry, Vegan Curry