Ingredients

For red curry paste
2tbsp each - galangal or ginger and garlic finely chopped.
1/4 cup- lemon grass finely chopped.
1tbsp each - kaffir lime leaves,and corriander seeds
1/4 cup - shallots finely chopped.
7 pieces each -kashmiri red chillies,and spicey red chillies.
1 tsp - salt.
1/4-1/2 cup - water to make paste.

For the curry,
2tbsp each -oil and red cury paste.
1 cup - thin coconut milk.
1/2 cup - thick coconut cream mixed with 1 tbsp corn flour.
1/2 cup each -corn kernels,long beans,carrots,mushrooms, baby corn, spring onions.
1/2 cup - bean curd cut into small cubes.
1 tbsp -light soy sauce.
1 tsp each - salt and sugar.
3 kaffir lime leaves.
2 large red chillies cut lenghtwise.
15 - basil leaves.

Method

For the paste.

In a frying pan dry roast the coriander seeds and chillies for 2/3 minutes.Remove from heat and place them in a grinder,add all the other ingredients to form a thick paste.Store in a jar until used. Can be kept in the refrigerator for 2 weeks and in the freezer for 2 months.
Makes 1 cup.

For the curry.
Heat the oil in a large saucepan and briefly fry the paste.Add all the vegetables with the coconut milk. Stir well. Add all the ingredients except the coconut cream and stir the mixture well. Let the vegetables cook to your liking.Just before serving arrange fresh red chillies on the top and serve immediately with rice.

Serves 4-6.

Note:
1)Do not over boil the curry or it may curdle.

2)To make 1 cup thin coconut milk, mix 1/2 grated coconut with 1 cup water, liquidize
And strain

3)To make 1 cup thick coconut milk , mix 1/2 grated coconut with 1/2 cup water, liquidize
And strain.