spring vegetable thai green curry with homemade curry paste!!

Ingredients

• 1 cup basil leaves
• 1 bunch of cilantro
• 1 shallot, chopped
• 5 garlic cloves
• 2 stalks of lemongrass, dry outer leaves removed, chopped
• 4-to-5-inch piece of fresh ginger, peeled and roughly chopped
• 4 Thai or serrano chiles, seeded
• ¼ cup lime juice
• ¼ cup soy sauce
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cardamom
• 1 tsp dark brown sugar
• 1 tbsp grapeseed oil
• ½ cup green curry paste
• 1 carrot, peeled and diced
• 1 tsp kosher salt, divided
• 13.5 oz full fat coconut milk
• 1 red bell pepper, seeded and cut into thin strips
• 2 small zucchini, diced
• ½ cup peas
• 1 lb asparagus, woody ends removed and cut into 1-inch lengths
• 1 cup mixed herbs (basil, mint, cilantro)
• 1 tsp soy sauce, plus more for serving
• 2 tsp lime juice
• 1 cup farro or rice, cooked according to package directions

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