Briefly roast the cumin and pepper on medium heat until they are fragrant. Core the chillies. Wash and de-green the coriander roots. Peel the lemongrass. Cut off only a thumbnail-sized piece of the shell from the kaffir lime and use it. Finely chop all other ingredients.
Then, starting with the dry spices, grind everything into a coarse paste. You can of course also take a machine, then start with the moist ingredients and add some water.
Toast the curry paste briefly in a saucepan until it smells fragrant. Then add the coconut milk, add 400mL water and bring to the boil. Short taste. Usually now tastes like a shallow vegetable stock with coconut. Now add the palm sugar and first 4 tablespoons of soy sauce.
From here on, personal taste is required: keep adding palm sugar and soy sauce until the full-bodied, sweet and salty unique green curry taste is right. It can be really sweet and salty.
Add the quartered and cleaned eggplants, pea eggplants and seitan and simmer for a while until the medium-sized eggplants are soft. Then switch off the heat, let it cool down a little for 2 minutes, then stir in the kaffir lime leaves and Thai basil. Serve with jasmine rice in a separate bowl.
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