Prepare the yellow curry paste by dry roasting coriander and cumin seeds.

Blend lemongrass, galangal, onion, dry red chilli, kaffir lime leaves, garlic, coriander, cumin, turmeric powder, curry powder/chilli powder, salt, and water used for soaking dry chilli in a mixer.

Store the prepared curry paste in the freezer for up to a week.

In a shallow fry pan, saute potato and ladies finger with a spoon of oil until al dente. Keep aside.

In the same pan, add a little oil. Once the oil is hot, add yellow curry paste and fry until aromatic.

Add the vegetables and mix well with the paste. Adjust salt if needed.

Add water to the mixture as required, close the lid, and cook for 5-8 minutes.

Add coconut milk and cook for 10 minutes or until the vegetables are cooked completely.

Garnish with Thai basil leaves.

Serve with Thai Jasmine rice and Zucchini Salad with Thai Hot Chili Dressing.