1 13ish oz can coconut milk
1/2 cup vegetable stock
4 tsp soy sauce
6 tbsp Thai curry paste
1/2 cup diced onion, diced
1 cup bell pepper, diced
1 cup zucchini, diced
1 cup sweet potato, peeled and diced
1 cup bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut 2 inch pieces
1 cup diced eggplant
8 basil leaves
Scoop 6 tbsp of coconut milk, without stirring or shaking the can, into a saucepan. Add the rest into a bowl and mix. In a separate bowl, combine vegetable stock and soy sauce.
Put the saucepan with coconut milk over medium high heat. Add curry paste after it begins to bubble and reduce to medium low. Stir constantly to avoid burning and cook for at least 3 minutes.
Add all vegetables to the pan and stir until heated through, about 2 minutes. Stir in coconut milk and bring to a boil. Reduce heat to low and simmer for about 10 or so minutes.
Add soy sauce and lime juice to taste. Stir and mix. Add water if too thick.
Serve in a bowl with rice and garnish with basil.