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Ingredients:
8 Kashmiri Dried Red Chillies
2 inch Lemon Grass (sliced)
1 inch Galangal (sliced)
Kafir Lime Leaves (chopped)
10-12 Coriander Stems & Roots (chopped)
5-6 Shallots (sliced)
6-8 Garlic Cloves (peeled)
10-12 Birds Eye Chillies
2-3 Sweet Basil Leaves
2-3 Thai Basil Leaves
2-3 Thai Coriander Leaves
1 inch Krachai (sliced)
500 ml Thin Coconut Milk
1 piece Lemon Grass (sliced)
3-4 Sweet Basil Leaves
1 Kafir Lime Leave
5-6 Birds Eye Chillies
3 tbsp Sugar
1 tsp Light Soy Sauce
8-10 Pea Aubergines
juice of ½ Lemon
1 inch Galangal (sliced)
Salt (as per taste)
500 gms Sweet Potatoes (cut into pieces)
Water (as required)
500 ml Thick Coconut Cream