How can I make this curry given my list of ingredients?
I don't know if this is how it is done at Alinea, but considering that it is geared towards a modernist dish, not a traditional Thai curry, this is what I would do:

(1) Pound the lemongrass. Toast and then then grind the coriander. Bruise the kaffir lime leaf. Leave those to infuse in the lime juice for at least one hour and up to overnight.

(2) Remove the lemongrass and lime leaf. Combine the infused lime juice with all of the other ingredients, including the coconut milk without heating. Puree. Salt to taste. Strain very thoroughly. If needed, thicken slightly with xanthan gum or ultratex (as they don't require heating). 

I suggest this because I know @gachatz's philosophy is to avoid diluting or muddying flavors, and I think this approach would keep them very fresh and distinct.