in a blender, add all the ingredients given under the curry paste 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.
Yellow Thai curry
In a stock pot, add coconut oil. Add the yellow curry paste and saute till the oil comes out or the raw smell goes.
Add color peppers, carrots, broccoli, potato, mushroom, baby corn, and edamame and mix well with paste.
Stir in coconut milk and water and allow it to cook for 4-5 minutes 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. Adding lemon juice is optional.