@colouringindoors made it all from scratch today. Made the paste from shallot, ginger, lime zest and juice, lemongrass, garlic, loads of corriander (including all the stalks), fish sauce, kaffir lime leaf, corriander seed, cumin seed (both ground in my mortar and pestle) green chilli, black pepper, olive oil. (added a little of the coconut water to loosen it).
Then I fried shallot, baby corn, carrot. Added the curry paste and fried it all up, added coconut milk and mange tout.
A bit of adjustment with soy sauce and chilli flakes to get the right hot/spicy/sour umami stuff. Then added blanched cauliflower and greens beans.
I had time today to do it all and I had a very happy 90 minutes in the kitchen.
I'll add some cooked atlantic prawns when I'm ready to serve. And top with chopped corriander and Thai basil.
Oh yum yum! Just waiting for my friend to arrive so I can get on with it.