Grind garlic, ginger, spring onions, lemongrass, coriander seeds, and water into a smooth paste.

Pressure cook pineapple chunks with salt and water for one whistle.

Heat oil in a wok, sauté bell peppers for a minute.

Add cauliflower and green beans, sprinkle salt, and sauté until lightly cooked. Add water and cover to cook faster.

Set vegetables aside.

In a pan, heat oil, add Thai curry paste, and sauté for two minutes.

Add coconut milk, brown sugar, and soy sauce, stir the curry.

Add cooked vegetables and pineapple, stir well.

Add 1/2 cup of water, cover, and simmer for 3-4 minutes. Adjust salt to taste.

Stir in torn basil leaves and turn off the heat.

Transfer to a serving bowl and serve hot.