|For the Curry Paste|
|Place all the ingredients together in a food processor and blend to a paste. Set aside.|
|For the Vegetables|
|Sauté the onion and bell pepper in a small amount of rice bran oil until soft, about 8 minutes, and set aside. Sauté the eggplant over high heat in small batches until browned, about 8 minutes, and set aside. Cook the seasonal vegetables as appropriate (blanch snap peas, oven roast squash, etc.) and set aside.|
|In a small stainless sauce pot, heat about 1 ½ C of the thickest part of the coconut milk, reserving the thinner liquid for later. Cook over high heat until thick and bubbly and the fat starts to separate and caramelize.|
|Add the curry paste and reduce heat to medium. Cook until very fragrant, about 2 minutes. Add the remaining coconut milk, vegetable stock, fish sauce (if using), lime juice, and palm sugar. Mix thoroughly. Increase heat and add all cooked vegetables. Stir in the kaffir lime leaves and turn off the heat. Adjust seasoning to balance salty, sweet, spicy, and sour.|
|Garnish with scallions and cilantro.|
If you choose not to add the fish sauce or shrimp paste this recipe is vegan.