Preheat the oven to 400. Lay out all the vegetables on a pan and drizzle with a mild flavored oil and season with salt.

Roast in the oven for 20-25 minutes until fork tender.

Grind the paste: In a blender combine lemongrass, garlic, ginger, green chilies, a handful of basil leaves, and shallots. Loosen the paste with a few tbsp of coconut milk, soy  sauce and some water or vegtable broth. Grind until it becomes a paste.

For an extra green curry, puree a handful of bail and a little bit of coconut milk in a blender and reserve this liquid for the end.

In a pot, add about a half a can of coconut milk and all of the curry paste. Allow this mixture to "saute" until the onion smell goes away. (about 10 minutes)

Add the remainder of  the coconut milk and bring to simmer. Add the veggies in and add vegetable broth if the curry is too thick.

Add the basil mixture to the curry to make it look a bit more green.

Do a taste test and season accordingly, if it's too spicy, add a teaspoon of sugar and some lime. If not spicy enough, red pepper flakes do the trick!

Season with salt and the juice of half a lime.

Garnish with chopped cilantro and basil. (or for an added touch, fried basil!)

Enjoy!