Add <quantity>1½<unit>tbsp</unit></quantity> of black peppercorn, <quantity>2<unit>tbsp</unit></quantity> of cumin seeds, and <quantity>1<unit>tbsp</unit></quantity> of coriander seeds to a hot skillet over high heat

Add <quantity>3</quantity> green cardamom pods and <quantity>4</quantity> cinnamon sticks and stir

Add <quantity>4</quantity> bay leaves and stir. Toast the spices until they start to release the aroma. Reserve

Trim, peel, and cut <quantity>1</quantity> onion in half

Peel <quantity>2</quantity> garlic cloves

Finely slice <quantity>1</quantity> medium turmeric root

Finely slice <quantity>1</quantity> medium piece of ginger

Chop <quantity>1<unit>bunch</unit></quantity> of coriander root and stems. Save the leaves for other recipes

Add the onion and garlic

Grill it until charred on both sides. Remove from the heat

Transfer the toasted spices to a blender and add <quantity>1<unit>tbsp</unit></quantity> of sweet paprika

Add the chilies, onion, and garlic. Add the ginger, turmeric, tomato, and coriander root

Blend on high speed to obtain a smooth paste

Transfer to a bowl or a container. The curry paste is ready

Trim and halve <quantity>2</quantity> habanada peppers. Deseed and mince

Trim and halve <quantity>1</quantity> red chili. Deseed and mince

Dice <quantity>100<unit>g</unit></quantity> of white button mushrooms and <quantity>100<unit>g</unit></quantity> of shimeji mushrooms

Cut <quantity>½<unit>bunch</unit></quantity> of garlic chives into thirds

Trim and quarter <quantity>1</quantity> tomato. Remove the core cut into small cubes

Slice <quantity>4</quantity> scallions

Drizzle extra virgin olive oil over a medium saucepan

Add the mushrooms, spreading them evenly, and drizzle with more extra virgin olive oil. Avoiding stirring to prevent excessive release of water

Add <quantity>1<unit>tbsp</unit></quantity> unsalted butter, salt and black pepper to taste. Cook until nicely toasted and browned

Add <quantity>2<unit>tbsp</unit></quantity> of the Curry Paste and <quantity>⅔</quantity> of the diced tomato

Add habanada chili and red chili to taste, depending on your spicy tolerance. Stir to combine

Add <quantity>1<unit>tsp</unit></quantity> of brown sugar and nam pla to taste, mix to combine

Add <quantity>1<unit>cup</unit></quantity> of coconut milk and stir to combine. Reduce until the sauce thickens

Squeeze <quantity>½</quantity> lime. Drizzle nam pla to taste and add the remaining tomato

Add <quantity>1<unit>tsp</unit></quantity> brown sugar and the garlic chives

Add <quantity>5<unit>leaves</unit></quantity> of bok choy. Mix to combine

Serve in a bowl

Add part of the sliced scallion and coriander leaves to taste

Add roasted peanuts to taste

Add a mix of sesame seeds to taste. The vegetable curry is ready

Enjoy!