Summer Vegetable Curry

INGREDIENTS

• 1 14-ounce can coconut milk* 4 medium shallots, chopped 2 tablespoons green curry paste, or more to taste 1/2 teaspoon sea salt 1/2 pound waxy potatoes, washed and sliced 1/2-inch thick 1/4 pound yellow (or green) beans 1/4 pound Romanesco florets (or bro
• 2 green hot chilies (Thai chilies)
 1 tablespoon chopped garlic
 1 tablespoon chopped shallots
 1 teaspoon chopped galangal
 1/2 teaspoon chopped lime rind
 (pref. makrut lime) 1 tablespoon chopped lemongrass
 1 tablespoon chopped krachai
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