Authentic Thai Green Curry Easy Recipe by Veena Theagarajan, Healthy Kids Friendly Vegetable Thai Curry

I love Thai food. Probably you have noticed it from my postings already. I have been planning for making Thai green curry for the past 1 month. Somehow every time I miss one or another ingredients or when I managed to do it,  the light was not good enough to make the shoot. Finally I made it today and the light was good. This curry is very simple and quite flavorful. My kids love it
For Green Curry Paste

Lemon grass - 1 stalk
Ginger (Galangal / Blue ginger) - 1.5 inch
Garlic - 5 -7 pods
Coriander roots - from 4 
Coriander leaves - 1/4 cup (finely chopped)
Small onion - 5
Basil leaves - 1/4 cup
Cumin seeds - 1 teaspoon
Black pepper - 1 teaspoon
Green chillies - 3
Lime Leaves - 4

For Curry

Mixed vegetables - 2 cups ( I have used broccoli, eggplant (brinjal), Musrhoom, Carrot,Capsicum and few tomatoes. Dice the vegetables into thin strips or 1/4 inch cube)
Coconut Milk - 500 ml ( I got fresh squeezed coconut milk from store. You can take it at your home or use store brought one)
Brown sugar - 1 teaspoon
Salt per taste
Oil - 2 teaspoon
Salt per taste
Soya sauce - 2 teaspoon
Lime leaves - 2 (for garnishing)

Grind all the ingredients under curry paste section with little water into thick smooth paste. Add sugar and Keep it aside
Cook all the vegetables (except tomatoes) with water and salt (don't over cook). Keep it aside. 
Heat the kada and add oil. when it is hot add grinded paste. Fry till nice aroma comes mine took about 4 mins. Add coconut milk, sugar, soya sauce. Let it boil. add cooked vegetables. Let it boil for another 5 mins at low flame. Add roughly chopped lime leaves and tomatoes. 
Switch it off and serve hot with rice.