Vegetarian Thai Green Curry Recipe

The Vegetarian Thai Green Curry is close to authentic Thai made from home made Thai green curry paste with the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass, I like to load it with the choicest vegetables making it simply delectable and spicy.  Lemongrass, Green Chillies, Coriander (Dhania) Leaves, Basil leaves, Coriander (Dhania) Seeds, Cumin seeds (Jeera), Whole Black Peppercorns, Onion, Spring Onion (Bulb & Greens), Garlic, Ginger, Salt, Coconut milk, Thai Green Curry paste, Broccoli, Carrot (Gajjar), Red Yellow or Green Bell Pepper (Capsicum), Green zucchini, Water, Brown Sugar (Demerara Sugar), Basil leaves, Salt, Oil   For Thai Green Curry Paste 5 Stalks Lemongrass 3 Green Chillies , chopped 1/4 cup Coriander (Dhania) Leaves , chopped 3 sprig Basil leaves 1 tablespoon Coriander (Dhania) Seeds , whole roasted 1 teaspoon Cumin seeds (Jeera) , roasted 1 teaspoon Whole Black Peppercorns 1 Onion , roughly chopped 1/4 cup Spring Onion (Bulb & Greens) , roughly chopped 3 cloves Garlic 1 inch Ginger Salt , to taste For Thai Green Curry 400 ml Coconut milk , unsweetened 3 tablespoons Thai Green Curry paste 1 cup Broccoli , florets 1 Carrot (Gajjar) , sliced 1 Red Yellow or Green Bell Pepper (Capsicum) , diced 1/2 Green zucchini , quartered or thickly sliced 1 cup Water , or vegetable stock 1 tablespoon Brown Sugar (Demerara Sugar) 1 sprig Basil leaves , or kaffir lime leaves Salt , to taste 1 teaspoon Oil     15   40     To begin making the Vegetarian Thai Green Curry recipe, we will first make the Thai Curry paste.To do that, we will first have to prepare the lemongrass.  We will first have to trim away and discard any root section below the bulb base. We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender. We don’t use the leaf part of the lemon grass for the curry paste, you can use it for flavouring a tea or a soup.Continue the same procedure for the remaining lemon grass stalks.Add all the ingredients for the paste into a blender and a little bit of water. Cover the blender and grind the mixture to make a smooth paste.After a few seconds of grinding, open the blender and stir to combine the rest of the ingredients that are required to make the paste – green chillies, coriander leaves, basil leaves, coriander seeds, cumin seeds, peppercorns, onions, spring onions, garlic, ginger and salt.If required add a little more water to grind into a smooth paste.Transfer the Thai curry paste and store it in a glass jar. You only need to use 3 tablespoons of the paste for a single recipe of Thai curry. So with this paste you will be able to make Thai curry at least 3 times over.