Ingredients

1tbsp vegetable oil

2tbsp green curry paste

1tbsp sugar

2 stick lemongrass

6-8 kaffir lime leaves

2-3tbsp soy sauce

1tsp lime juice

2-3 cups mixed vegetables (carrots, broccoli, cauliflower, long beans, pea eggplant, tofu/paneer)

1 ½ cup coconut cream

coriander or basil leaves to garnish

salt (if required)

Directions

This is the list of ingredients.

Heat the oil in a pan and add the green curry paste and cook for about 5 minutes.

This is how it should look once the water has evaporated.

Add the coconut milk and keep cooking for another 10 minutes.

Add the potatoes, carrots, mushrooms and long beans.

Bash the galangal/ginger and lemon grass on your work surface.

Add these, along with the lemon leaves to the pan.

Add the soy sauce and sugar and taste it. Add salt only if needed.

Cook for another 15 minutes, add the paneer/tofu at the end. Stir for a few minutes and take it off the heat and add the lime juice.

Garnish with coriander leaves or basil leaves and serve hot.

Notes

1. If you are using the small green chilies that are very hot, you can add one more onion to tone down the spice a little.
2. You can use fresh basil or dried basil. We have used dry basil in this recipe.
3. Peel off the outer layer of the lemongrass before using.
4. You can use regular ginger in place of galangal.