GREEN CURRY PASTE:
1 stalk fresh lemongrass, sliced finely and minced OR 3 Tbsp. frozen or bottled lemongrass
2 tsp. ground coriander
1/2 tsp. ground cumin
2+1/2 Tbsp. [wheat-free] soy sauce, OR see 'Other Sauces' below recipe*
1-2 tsp. brown sugar (to taste)
1-3 green chilies, minced (to taste)
1 small onion
3 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp. fresh lime juice
1 loose cup chopped fresh coriander leaves and stems
1/4 cup fresh basil
1 tsp. dark soy sauce, OR substitute 1 more Tbsp. regular [wheat-free] soy sauce
OTHER:
2 kaffir lime leaves, OR substitute 1 bay leaf
1 can good-quality coconut milk
1.5 to 2 cups firm tofu sliced into cubes, OR equivalent of wheat gluten 'chicken', OR canned chickpeas, drained
1 small yam or sweet potato, cubed
1 red bell pepper, sliced into chunky pieces
1 cup snow peas
1/2 cup fresh basil, roughly chopped
2-3 Tbsp. oil for frying