1)In a pot on low-medium heat add 1 tbsp grapeseed oil.

2)Add lemongrass, galangal, shallot and garlic.

3)Season with salt and pepper and sweat for 10 minutes, add kaffir lime leaves for a few minutes and stir.

4)Remove kaffir lime leaves and deglaze with 2 cups coconut milk, liquify with a hand blender or blender and return to a clean pot on medium heat, reduce for 5-7 minutes.

5)Next add the vegetables.

6)Add 1 cup coconut milk and all herbs to the blender and liquify, set aside.

7)Add shrimp to the pot and cook or 2-3 minutes before folding in the shrimp with the fish sauce and kaffir lime leaves.

8)Lastly fold in the green mixture and serve curry over rice.