Process all the curry paste ingredients in a food processor to a rough and fragrant paste.
Bring a pan of water to the boil and salt lightly. Add the carrots and cook for 3-4 minutes until tender. Drain and set aside.
Fry the paste for 2 or 3 minutes, stirring often, then add the coconut milk. Lower the heat and add the lime leaves and a little salt. Add the tomatoes and seasonal greens ( if using) then simmer for 5 minutes.
Add the carrots and s further handful of coriander leaves then serve with rice.