in a blender, add all the ingredients and blend to a fine paste. Make sure you smash the lemongrass well. Add 2 tbsp to 4 tbsp of water to make a fine paste.
Thai Green Curry
In an Instant pot, add coconut oil. Add the green curry paste and saute till the oil comes out or the raw smell goes.
Add peppers, zucchini, tofu, and mushroom and mix well with the paste.
Stir in coconut milk and water and allow it to cook for 3-5 minutes in manual mode covered.
Once the vegatables are cooked add the remaining coconut milk, sugar and salt to taste.
Tear some Thai basil leaves and add to the gravy. Add lemon juice if you want to.