To make the green curry paste first dry roast the coriander and cumin seeds in a small pan. Mix them with the peppercorns and grind in a spice grinder or pestle and mortar. Tip into a food processor with all the remaining paste ingredients and process to a paste. Store in a fridge if making in advance.
Heat the sunflower oil in a wok. When hot fry the aubergines, sprinkled with a little salt, until they start to soften. Add the cauliflower, green beans and oyster mushrooms .
When the cauliflower starts to brown add the green curry pasate and stir well to avoid sticking. When this is well combined add the stock, kaffir lime leaves, dark soy sauce and sugar.
When the vegetables are just starting to soften add the coconut milk and sweet basil. Cook for a further 5 minutes, ensuring that it doesn’t boil. Check seasoning and add salt if needed.
Serve with rice or noodles and garnish with chopped coriander leaves.