THAI STYLE VEGETABLE CURRY

Ingredients:
Thai style vegetables [Baby Corn, Water Chestnuts, capsicum, red pepper, onions, snow peas, carrots, bamboo shoots, broccoli, green beans, etc ]
Canola Oil - 1 Tbsp

Grind:
Coconut - 1 cup [ replaced for coconut milk]
Onion - 1/2 [ replaced for shallots]
Garlic - 3-4 cloves
Ginger - 1/2 inch [ replaced for galangal]
Lemon/Lime peel - 1 tsp [ replaced for lemon grass]
Lemon juice - 1 Tbsp
Tomato Puree - 2 Tbsp
Soy Sauce - 1 Tbsp [ replaced for fish/oyster sauce]
Til/Sesame Seeds - 1 tsp
Dry Red chillies - 3-4 [ increase or decrease according to your spice level]
Salt - 1 1/2 tsp
Basil powder - 1 tsp [ You can use basil leaves]
Coriander leaves stem - 1/4 bunch [ Remove the leaves and just use the stem]
Pepper powder - 1/2 tsp
Masala Sauce - 1 tsp
Honey/Brown Sugar - 1 Tbsp
Coconut Water - 2 cups [ I used store bought variety. Used this to grind the mix instead of water. You can replace this with water]

Method Of Preparation:
Heat oil in a vessel.When its hot, add all the vegetables and fry for a minute.

Now, add ground masala and mix well. Check for Salt and spice level.

Cook it covered for at least 20 minutes. Keep checking in between. Do not over cook the vegetables. Serve with Rice.