Thai green curry is one of my all-time favorites!! Here are two cooking method variations. First you blend these ingredients together
1 stem lemongrass, bottom third only, or a few blades of the N.American variety
2 mukrut (kaffir) lime leaves, or lemon balm
1 thai green chili
1/2” fresh ginger
2 garlic cloves
1/4 red onion or 1 shallot
1 cup (240 ml) Coconut Milk
2 tsp coriander, seeds or ground
1/2 tsp cumin, seeds or ground
1/4 tsp green peppercorns, optional
4 Tbsp cilantro stems
1 tsp sea salt
IF MAKING THIS IN A POT:
Bring to a boil with 1 - 1 1/2 cup water.
Add bite-sized cut vegetables of choice – zucchini, eggplant, brussels sprouts, cauliflower, etc. Cook until softened, about 10-12 minutes
IF PREPARING AS A RATATIAN
Pour the green curry blend into a large rimmed baking dish. Slice 2 zucchinis, 1 summer squash, and 7 Thai green eggplants (or 1 long asian one) into even rounds, about 1/8" thick. Stack about 20 slices together and place these stacks into the prepared baking dish in a concentric circles from the outer edge to the inside, fanning them out slightly. “Stand” them up a little, so that you can fit as many slices snugly in as possible. Save the smaller rounds for the middle circle. Randomly tuck in any leftover slices, if you can.
Cover the dish with a piece of parchment paper cut to fit just inside the dish rim, directly on top of the vegetable arrangement.
Bake for 40 minutes-1 hour (depending on how thick your vegetable slices are), until vegetables have cooked in the liquid. Take it out of the oven and enjoy!