Finely slice bamboo, halve corn cobs lengthwise. Cut the spring onions into 3 cm long pieces.
Heat the oil in a saucepan or wok, fry the curry paste and extinguish with the coconut milk.
Add the vegetables and a little lemongrass and simmer on low heat for 8-10 min until the vegetables are cooked but still have bite.
Season with sugar and fish sauce and serve with long grain rice.
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