Thai Green Curry with Coconut White Rice

Ingredients

• 2 green chilies small fresh
• 2 tablespoons lemongrass finely chopped
• 1 tablespoon finely grated lime zest
• 1 tablespoon finely chopped shallots
• 1/2 tablespoon galangal finely chopped fresh or dried, root, highly recommended, optional
• 3 teaspoons cilantro stems finely chopped
• 1 teaspoon finely chopped ginger root
• 2 cloves minced garlic
• 1 1/2 teaspoons toasted cumin seeds
• 1 1/2 teaspoons coriander seeds toasted
• 1 1/2 teaspoons sea salt
• 1 tablespoon coconut oil
• 3 cups coconut milk light canned
• 1 cup water
• 3 kaffir lime leaves julienned
• 1 red chili thinly sliced
• 3 lemongrass 1 inch pieces
• 2 tablespoons diced red onion
• 10 Thai eggplant small fresh
• 2 teaspoons coconut sugar adjust to taste
• 1 1/2 tablespoons fish sauce use soy sauce to taste if vegan, adjust to taste
• 1/4 cup fresh Thai basil
• mushrooms optional
• firm tofu optional
• shrimp optional
• fresh parsley optional
• fresh cilantro optional
• toasted coconut flakes optional
• 1 cup white rice
• 1/2 cup unsweetened flaked coconut
• 1/2 teaspoon sea salt
• 1 lime juice