Yummy Green Curry

Ingredients:

• Green CURRY SAUCE:
• 2 cans good-quality coconut milk
• 1/2 tsp. fenugreek
• 1 tsp. coriander seeds
• 1 tsp. black mustard seeds
• 1-2 green or red chillies, de-seeded (or leave seeds in for a spicer curry)
• 1 Tbsp. ground cumin
• 1/2 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, peeled and sliced
• 1/2 onion
• 2 Tbsp. soy sauce
• 1 1/2 tsp of black pepper
  
• approximately 1 cup fresh coriander, including the stems
• 2 Tbsp. brown sugar (or substitute honey or xylitol)
• juice of 1/2 lime (according to taste)
• VEGETABLES (choose from any of the following, or add your own ingredients)
• 2 cups of cabbage
  
• 4-6 shiitake mushroom, sliced
• red, green, or yellow bell pepper, sliced
• 1/2 japanese eggplant, sliced (leave skin on)
• 1 large carrot, sliced
• 1 tbsp Curry Powder (I used Kitchen King Powder)
• 1 cup fresh basil, roughly chopped if the leaves are large (for garnish)
• Other Ingredient:
• canola or other vegetable oil for stir-frying

Preparation:

For more on how to buy and prepare lemongrass, see: Buying and Preparing Lemongrass.

1. Place 1/2 can of the coconut milk (reserve the rest for later) plus all other sauce ingredients in a food processor. Process well. You now have a homemade green curry paste.
2. Place 2 Tbsp. canola or other oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 minutes.
4. Add the second can of coconut milk plus the bell pepper(s), japanese eggplant. Stir well and cover, allowing to cook for another 5 minutes.
5. Lastly, add the cabbage. Stir well and cook for another 2 minutes, or until broccoli is bright green and cabbage has softened.Add kitchen king masala.
   
6. Remove from heat. Do a taste test. Play with salt,red chilli powder,lemon and sugar to get the sweet and sour curry taste.
   
7. Sprinkle with fresh basil and serve with plenty of rice. Just before serving garnish with corainder.