This is for a vegan green curry.
1 cup of coriander leaves
2 tablespoons ginger
1 red onion/shallot
2 lime kaffir leaves
2 green chillis
2 teaspoons of cumin
1 medium sized can of coconut milk
1.5 cups of stock
Cut up the coriander leaves and the chillis (deseed if you require a mild curry), and mix together with the cummin and the ginger and a tiny bit of water, to make a paste. Dice the shallot, and fry for thirty seconds in a little peanut oil. Add the curry paste and fry until fragrant, at which point add the coconut milk and the stock. Allow to simmer on low for a few minutes. Then add the vegetables in usual cooking order, and simmer on low, stirring occasionally, until they're all cooked through.
I added (in this order) (and prepared appropriately): potatoes, capsicum, snake beans, brocolli, bok choy, and bean shoots.
It was delicious!