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.
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