Lemon Grass - ½ a stalk. I used the top tender portion.
Coriander Seeds - 1 tsp
Cilantro - ¼ cup
Galangal - 1 inch piece
Other Ingredients
Broccoli florets - 4 to 5
Baby Corn - 5
Carrot - 1
Baby Bok choy - 3
Eggplant - 2
Thai Basil - few leaves
Oil - 1 tbsp
Sugar - 1 tsp
Thick coconut milk - 1 cup
Salt - 1 tsp to 1.5 tsps.Adjust according to your taste
Water - ¼ cup + 2 to 3 tbsps
Instructions
Chop the green chillies and remove the middle stem from the kaffir lime leaves.
Grind everything given under green curry paste by adding 2 to 3 tbsps of water.
Use ¼ cup of water to rinse you mixie or blender in which you prepared the green curry paste and save the water.
Now heat the kadai or pan and add oil.
Once the oil is hot add the veggies and saute for a minute.
Now add the saved water and add salt and sugar.
Let it simmer till the veggies are tender.
Now add the green curry paste and let it simmer it the raw smell goes away.
Now finally add the thick coconut milk and the chopped basil leaves and simmer for couple of minutes.
That's it. Green curry is ready. Serve hot with rice.
Notes
De-seeding green chillies is not required. But as the chillies I used was super hot, I removed the seeds. Also use any vegetables of your choice. If you are using capsicum use around ¼ cup. I used the top green portion of the lemon grass stalk for this. You can boil the veggies in thin coconut milk also. I just went with regular water.