My Vegetable Thai Green Curry is a pretty feisty monster! I love spice and I love a South East Asian Curry - as heat goes, I've eaten some hard to handle dishes in my time. All of them Thai! One restaurant in particular in Thailand served up a green curry so spicy I thought I might go blind. After two mouthfuls, I called it a day - all this to much laughter from the locals.
Blend all the paste ingredients in a food processor or pestle & mortar into a very fine paste. Set aside.
Heat the oil in a wok over a moderate temperature.
Add the paste to the pan and stir for 3-4 minutes until fragrant.
Now about 1/4 cup of the coconut milk and stir in for another 2 minutes until a little oil separates.
Next up is the coconut milk - pour that in and add the kaffir lime leaves and fish sauce, lemongrass stalk and sugar. Stir well.
Bring the sauce to a boil then reduce the heat a little and let it bubble for 5 minutes.
Tip in the vegetables and simmer for a further 3-4 minutes until just softened. Remove from the heat and squeeze over and stir in the lime juice. Have a taste and add a little more fish sauce, salt, sugar or lime juice as you see fit.
Serve with lots of fluffy Jasmine rice