Remove the outer layer of the Lemon grass till you get the tender stalk inside. Chop them in small pieces.
Carefully peel the outer thin layer of the Kaffir Lime or regular Indian lime. Make sure not to get upto the thick white layer inside as it would be bitter. You could also grate the lemon skin to get lemon rind.
Dry roast the coriander seeds and cumin till they are aromatic.
For making the Thai Green Curry paste, assemble all the ingredients as shown in the image.
Take a pestle and mortar and add the roasted coriander seeds, cumin and peppercorn and grind to a fine powder.
Keep this spice powder aside.
Now add the shallots, garlic, galangal, green chillies and some salt and pound well to make a coarse paste. Keep this aside.
Now add all the remaining ingredients - lemon grass, basil leaves, chopped coriander roots, stem & leaves, basil leaves and pound all together. This step shall take a while till you get a smooth paste.
Now add the previously pound onion, garlic, galangal and chillies paste to the pestle and mortar, and also add the ground spice mix and pound together well till it becomes a homogeneous paste.
Add juice of half a lime to this mix and keep aside. Thai Green Curry Paste is ready.
Dice the veggies as shown.
Cook the baby corn and carrots in boiling water with salt for 6 to7 minutes. Drain the veggies from water and keep aside.
In the same water, add the broccoli florets and cook for 3 to 4 minutes. Transfer it immediately into cold water to retain the fresh green colour.
Heat a wok, and add some oil and flash fry the diced zucchini on high flame with some salt for 4 to 5 minutes till they are just cooked. Keep aside.
Now flash fry the red capsicum cubes on high flame and keep aside.
Finally fry the mushrooms on high flame till they are golden in colour and keep aside.
In the same wok, heat 2 tablespoons of oil and add the Thai green curry paste. Cook for 3 to 4 minutes on medium flame while stirring in between. Add a splash of water to prevent it from sticking to the wok.
Now add 1 cup of coconut milk and while mixing it well, bring to boil on a medium flame.
Add brown sugar and soya sauce and little vegetable stock as required and mix well. If you have Kaffir lime leaves you could tear the leaves into two and add at this stage.
Now add the cooked baby corn and carrots and bring to a gentle boil.
Add the remaining coconut milk and stir well. Continue to cook on medium flame while stirring continuously. Add salt as required.
Now add the cooked broccoli and zucchini and give it a quick stir. Cook for one minute.
Finally add the roasted red capsicum and fresh Thai basil leaves roughly torn using hands. Give it a quick stir and turn off the flame.
You can optionally garnish with some chopped fresh red chillies (less spicy version) to make it more appealing and also add some heat to the dish.