This recipe is like a stew.  It is great served over rice.  I always start my rice and then prepare the veggies.

Ingredients:
2 teaspoons red curry paste  (this is the Thai curry mix)
1 1/2 to 2 tablespoons minced fresh ginger
1 (14-ounce) can light coconut milk (about 1 3/4 cups)
1 1/2 cups vegetable or chicken broth
1 or  2 tablespoons soy sauce
1 tablespoon sweetener (I use honey or maple syrup but brown sugar is great too)
1 3/4 cup tomatoes, chopped (I do large chunks) *if you don’t want ot use your fresh tomatoes for this, 1 15 oz can will be perfect.
1 small (5- to 6-ounce) eggplant, cut into 1/2-inch-thick half-rounds
2 cups of cubed sweet potatoes, cooked until almost tender
8 oz green beans, trimmed and cut into 2-inch lengths
25 fresh basil leaves

Preparation:
Measure the curry paste and ginger into a large saucepan, then add the coconut milk and broth, and whisk until smooth. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.

Stir in the soy sauce and brown sugar, if desired.

Add the tomatoes, eggplant, sweet potatoes, and green beans. Bring to a boil, then reduce the heat to simmer, partially covered, for about 10 minutes, or until the vegetables are tender.

Stir in the basil leaves (whole or torn in half) and serve hot, over rice.

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