garlic (2-3 cloves, minced), ginger (3 tbsp, chopped), green onion (bunch, chopped), lemongrass (1 stalk), red birds eye chilies (4-8, diced), cilantro (bunch, chopped – separate the stems), white mushrooms (cut in half, 3-4 cups) 1 zucchini (cut into chunks) green beans (2-3 cups), baby potatoes (6-8,cut in half), bunch of carrots (peeled and chopped), kaffir lime leaves (3-4), green curry paste (1-3 tbsp), 1 can of coconut milk, coconut oil (1 tbsp).
Blanch potatoes and carrots (about 5-8 minutes). Drain and set aside.
Sautee garlic, ginger, green onion, chilies and cilantro stems in pan with coconut oil. Crack the lemongrass stalk and add to pan. Cook for about 5 minutes.
Add 1-2 cups of water.
Add green curry paste. I used Thai Kitchen. Make sure you read the ingredients! Pastes often have shrimp, fish sauce, etc.
Add all the vegetables (mushrooms, zucchini, green beans, carrots, baby potatoes).
Add one can of coconut milk to pan.
Add kaffir lime leaves (crack each leaf to release the flavor).
Add cilantro leaves and more fresh ginger (if desired).
Let simmer on low heat for 20-30 minutes.