Ingredients
Method
1.Using a food processor, blend or process (or crush using a mortar and pestle) garlic, chilli, lemon grass, galangal, ginger and turmeric until mixture forms a paste.
2.Place half of the coconut milk in a wok or large saucepan; bring to the boil. Add garlic paste; whisk over high heat for about 2-3 minutes, or until smooth. Reduce heat to low, add remaining coconut milk and whole lime leaves; simmer, stirring, for about 5 minutes or until coconut milk mixture thickens slightly.
3.Add zucchini, squash, cauliflower and corn; bring to the boil. Reduce heat to low; simmer, uncovered, for about 5 minutes or until vegetables are just tender. Remove from heat; remove and discard whole lime leaves. Stir sauce, juice and basil into vegetable mixture.
4.Divide among serving bowl; top with lime leaves.
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