Pre-heat oven to 180°C (360°F), grease the pan with cooking oil, and roast the baby carrots, baby corn, whole purple shallots, and whole garlic cloves in an oven pan, ensuring they’re seasoned with plenty of salt. Turn them as necessary and remove when the shallots are brown and almost caramelised.
While the vegetables are roasting, make the curry paste. For a Cambodian curry use this yellow kroeung recipe. For the Thai curry paste: soak the four whole dried large red chillies in water for 10-15 minutes until soft. Using a mortar and pestle, pound the lemongrass until completely mashed. Add the shallots, garlic, galangal, turmeric, and kaffir lime zest and continue to pound until you have a paste. Drain and slice the large chillies and add those, the birds-eye chillies and the vegan ‘fish’ sauce and continue to pound into a fine paste.
In a wok or pan, heat the coconut cream or coconut milk on low-medium heat, add 2 tablespoons of curry paste, stir to fully combine – old cooks advise stirring continuously in one direction to prevent curdling – and taste.
Add more curry paste if needed, adjust as necessary, then add the julienned kaffir lime leaves and roasted vegetables. The second it comes to the boil, turn off the heat and serve.
Garnish with fresh basil and/or coriander. Serve with steamed rice, fresh rice noodles or boiled dried vermicelli. It will serve 2 as mains or 4 if served as one element of an array of dishes.