|Peanut oil||2 Tablespoon|
|Coriander seeds||1⁄2 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Minced ginger||1 Tablespoon, minced|
|Shallots||2 , chopped|
|Dried red chilies||3|
|Galangal piece||1 Small|
|Lemon grass stalk||1 Small|
|Curry powder||1 Tablespoon|
|Cooking oil||20 Milliliter|
|Vegetable broth/Water||1⁄2 Cup (8 tbs)|
|Potatoes||120 Gram, diced (Cooked)|
|Zucchini||120 Gram, diced|
|Red pumpkin diced||120 Gram|
|Small eggplant||100 Gram, diced|
|Broccoli florets||120 Gram|
|Light coconut milk||1 Cup (16 tbs)|
|Light soy sauce||1 Teaspoon|
|Cilantro||1⁄2 Cup (8 tbs), chopped (For Garnish)|
Grind all the curry paste ingredients to make a paste.
Pour the oil in a pan and add the curry paste and kaffir lime leaves and cook till the oil oozes out.
Pour the vegetable stock/water and coconut milk and give it a good stir.
Add salt, sugar and a little soya sauce, and leave it to simmer for 5-10 minutes.
While it is simmering, cook the vegetables.
Put all the vegetables on the pan or teppan.
Sprinkle a little bit of water and cover, so that it cooks in the steam. When all vegetables are cooked, tip them into the curry and simmer to let the flavours infuse.
Serve curry with steamed rice.