Thai Green Curry with Vegetables

To make green curry paste, grind green chillies, shallots, garlic, galangal, lemon grass, lemon rind, coriander roots, coriander seeds, cumin seeds and salt to a fine paste.

Blanch all the vegetables individually in boiling water & refresh in cold water.

Tie lemon grass in a muslin cloth to make bundle.Crush it slightly.

Heat a non stick pan, add green curry paste and roast for 1 minute.

Add the blanch vegetables & lemon juice and cook  for 3-4 minutes, stirring continously.

Add 3 cups of water & continue to cook.Add lemon grass bundle and cook for 3-4 minutes.  

Remove the lemon grass and add salt & coconut milk.Simmer for 1 minute.

Add basil leaves & take off the heat.

Serve hot.