RECIPECook Time: 1 hourServes: 4 to 5Ingredients:For the curry paste:1. 10 dried red chilies2. 4 large green chilies3. 1 tbsp coriander seeds4. tbsp cumin seeds5. 2 pods cardamom6. 2 shallots, thinly sliced7. 5 cloves garlic, chopped8. 2 tbsp thinly sliced lemongrass9. 2 tbsp crushed black peppercorns10. Kaffir lime leaves, chopped11. 1 tbsp peeled and chopped galangal12. 1 tbsp ground peanuts13. 1 tsp saltFor the curry:1. 1 large onion finely chopped2. 5 cloves garlic minced3. 1/2 inch galangal roughly sliced4. 1 inch lemongrass roughly sliced5. 1 tbsp coconut oil6. 5 tbsp curry paste7. 2 tsp soy sauce8. Salt to taste if required9. 2 tsp palm sugar or brown sugar10. 6 to8 kaffir lime leave crushed11. 2 cups coconut milk12. 1/4 cup Thai basil leaves13. 1 cup mushrooms14. 1 cup broccoli15. 1 cup cauliflowerMethod:Preparing the curry paste:Add dry red chilies in a bowl and soak them in warm water for about 10 minutes. Drain and set aside.Roast green chilies, coriander seeds, cumin seeds, peanuts, and cardamom in a large, dry skillet over medium heat for two to three minutes, or until fragrant.Transfer red chilies and toasted spices to grinder. Add shallots, garlic, lemongrass, peppercorns, lime leaves, galangal, and salt. Grind into a coarse paste.Preparing the curry:Heat coconut oil in a deep bottom pan.Saut finely chopped onions until translucent.Add galangal, lemongrass, and the minced garlic, and cook for two minutes, stirring continuously.Now stir in the paste, and fry until the oil separates from the pan.Now add in the vegetables and continue cooking them on medium heat for about six to eight minutes.Now stir in the soy sauce and palm sugar.Add crushed kaffir lime leaves to the pan.Reduce the flame, and add in coconut milk, stirring continuously.Let it cook for eight to 10 minutes, or until the vegetables and fully cooked.Add in a few basil leaves, and stir.Your Panang Curry is ready.You can serve it with steamed rice or Thai rice noodles.