1 can coconut milk
1-3 Tb thai curry paste
Assorted veggies: eggplant, summer squash, onions, potatoes, sweet peppers, or tofu

Pour 1/3 can coconut milk into a pot. Simmer, then stir in the curry paste until smooth. Add the rest of the coconut milk, and the veggies that take the longest to cook (potatoes first, then summer squash, then sweet peppers, and any pre-cooked additions). Keep a low simmer until veggies are cooked through. Serve over rice and sprinkle with chopped lemon basil. Feeds 3-4