Jungle Curry - cooking recipe

Ingredients

For the Curry Paste
4 fresh Thai red chili peppers or 4 serrano chilies
4 garlic cloves
2 stalks lemongrass, sliced thin (white part only)
2 inches fresh galangal, peeled and chopped (ginger may also be used)
1 red onion, coarsely chopped
1/2 teaspoon salt
2 teaspoons ground coriander
For the Curry
4 tablespoons vegetable oil
5 ounces baby sweet corn cobs, split lengthwise
2 red bell peppers, thinly sliced
8 ounces fresh green beans, halved
8 ounces fresh button mushrooms, halved
2 small broccoli, cut into florets
1 1/2 cups vegetable stock
1 tablespoon dark soy sauce
4 kaffir lime leaves, thinly sliced
2 teaspoons palm sugar, vegan brown sugar or 2 teaspoons brown sugar
1/2 - 1 teaspoon salt (to taste)
1/4 cup chopped fresh cilantro (for garnish)
3 -4 fresh Thai red chili peppers (for garnish) or 3 -4 serrano chilies, sliced into rings (for garnish)
steamed rice or cooked noodles

Preparation

Prepare curry paste by mixing in a food processor or blender.
Heat oil in a wok or deep skillet and add curry paste, cooking until fragrant.
Add vegetables, coating thoroughly with curry paste, and cooking until almost crisp-tender.
Add stock, soy sauce, lime leaves, sugar, and salt.
Cook until vegetables are done to your liking.
Serve garnished with cilantro and sliced chiles, over steamed rice or noodles.