In a pan take red curry paste, ginger garlic paste, galangal paste and saute.
Add chilli paste and vegetable stock.
Allow it to simmer for 2-3 mins.
Add the vegetables, finish it with coconut milk and garnish it with basil.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.