Blend ginger, garlic, turmeric, lemongrass and seeds in blender or pound in a mortar and pestle. Then add all other curry paste ingredients to blender, or stir in a bowl if otherwise.
Add paste to a hot pan and bring to a simmer. Meanwhile, roughly chop up your favourite veggies into bite-sized and easy to cook pieces.
Throw in the rest of the ingredients except basil, bring to the boil and then simmer, covered for about 8 minutes.
Take the lid off and cook for a further 5 minutes, adding in more corn flour if it needs to be thickened. Stir through basil leaves before serving.
Recipe & Photography by Jade Walker