Ingredients

1 tbsp each - ginger or galangal and lemon grass chopped

1tsp - kaffir lime leaves.

1/2 tsp - each cumin seeds and salt.

1tsp each - coriander seeds and peppercorns.

10 - small green chillies.

3 tbsp - chopped fresh coriander

2 tbsp - each coarsely chopped shallots and garlic.

1tbsp - finely chopped coriander root.

For the curry.

2-3 tbsp green curry paste.

2 cups - thin coconut milk.

1/2 cup each- thick coconut milk with 1 tbsp corn flour.

1/2 cup - vegetable stock

100 gms - small eggplant.

1 cup - fresh mushrooms chopped

1/2 cup each - bean curd, cauliflower etc vegetables of your choice.

1 tsp - salt.

1tbsp - sugar

3 pieces - kaffir lime leaves a nd fresh red chillies.

15 - basil leaves.

2 tbsp - oil.

Method.

For the paste

Place fresh coriander in a grinder with 1 tbsp cold water ,grind to a paste. Put it through the strainer,discard pulp and reserve the juice and put it back into the blender.Add ginger, kaffir lime leaves, lemon grass, garlic, shallots,salt ,chillies,and coriander roots.grind to a smooth paste.Makes 1/2 cup paste.

For the curry

Heat the oil. Add the curry paste,briefly and stir. Add the eggplant, mushrooma and 3 red chillies adn stir well.Add the salt and allow the vegetables to cook slightly.Add remaining vegetables. Mix well.Add the rest of the ingredients ending with the basil leaves. Stir constantly.Serve hot with steamed rice.

Serves 4-6