Vegetable Thai Green Curry from the Lodge at Woodloch

Ingredients

• 1 Stalk Lemongrass
• ¼ Can Coconut Milk
• 1 Jalapeno
• 1 Cup Cilantro
• 1 Shallot
• 4 Cloves of Garlic
• 2 inch Piece of Ginger
• ½ tsp Cumin
• ½ tsp Coriander
• ½ tsp White Pepper
• 3 Tbsp. Fish Sauce
• 1 Cup Zucchini Sliced in Rounds
• 1 Cup Cauliflower Florets
• 1 Bell Pepper
• 1 Cup Green Beans
• 1 Pint Cherry Tomato
• ¾ Can Coconut Milk
• ½ Cup Milk
• ½ Cup Thai Basil