Ingredients

2 tablespoons green curry paste
1 cup coconut milk
2 tablespoons Maggi sauce
1 tablespoon palm sugar
1 tablespoon garlic,minced
1 tablespoon Thai chili peppers,finely sliced
1 tablespoon galangal,grated
1 tablespoon coriander/cilantro,finely chopped
1 tablespoon lime juice
1 tablespoon fresh Thai basil leaves,finely chopped
1 tablespoon green peppercorns
1 tablespoon Thai chili in oil
2 kaffir lime leaves,shredded
Thai pepper powder to taste.

Methods:

In a saucepan over medium heat combine the ingredients and simmer for 5 minutes, stirring occasionally.Taste for flavor balance and adjust as necessary.Transfer to a sauce boat or small bowl.

To complete the dish you need half a cup each of various vegetables to make a total of 3 cups. We suggest cauliflower (separate the florets,and slice the stalk thinly),asparagus,baby corn (cut lengthwise in half),bamboo shoots,Thai eggplants (or standard aubergine, cut into balls with a melon baller),and snow peas.

Place these in a bamboo steamer and steam until barely cooked (they should still be firm and snap when bent).

Place the vegetables in separate serving bowls.Each diner then helps themselves to rice,a selection of vegetables,and the curry sauce.For flavor contrast the vegetables can also be eaten with any of the standard Thai dipping sauces (adjusted if necessary to vegetarian/vegan requirements).