typical mashup of 4 suitable internet recipes.

green curry paste:

1 cup fresh basil
1 bunch cilantro
2 habanero peppers
4 serrano peppers
9 cloves garlic
1 chopped shallot
1 stalk lemongrass chopped (outer husk + bulb removed).  optional.
1 tbsp ginger paste or equivalent fresh
zest of one or two limes
(more fresh peppers recommended if you're a non-wuss)


grind together:
	1 tbsp coriander seeds roasted
	1 tsp cumin seeds roasted
		- and toast for a couple minutes in a dry pan on medium heat
	grind & add 1 tsp peppercorns

blend all in blender, until pasty & uniform.  you'll probably need
to add some water, that's fine.

turning this into curry is pretty easy.  fry it in some oil
for a couple minutes and then add coconut milk (or you can just boil
the coconut milk for a couple minutes and then add the paste).
to make warm-but-not-hot spicelevel, 2/3 of the paste + 2 cans milk.
adjust to taste and circumstance--you want to cover your veg
in the sauce!) and simmer/stir til mixed homogenously.

put in veg, cover with lid, cook on low for 20+ minutes.  adding
various veg at various times will help with the consistency.
potatos/squash should be uncooked and go for 30-40minutes in the
sauce.  carrots need no more than 15min, sliced.  bell peppers
can go as little as 5min since they don't soak up much flavor.
i put all of those in for 40 minutes or so (after pre-cooking the
yam/squash a bit) and they all came out a little mushy.  but tasty!

you can also do meat--preferably quick-cooking sized/type.  shrimp are
dead easy, beef and chicken are kinda challenging to get cooked
thoroughly but not overmuch.  i have no advice there.