2-3 teaspoons coconut essence (like you'd use for baking)
2-3 Tablespoons Thai curry paste (there are lots now without fish sauce or shrimp paste)
4 teaspoons coconut sugar
4 teaspoons tamari
Juice of a large lime
4 kafir lime leaves, cut through from centre to edge to release extra flavour
1 teaspoon chopped fresh basil
1 teaspoon grated fresh ginger
Instructions
Cut the vegetables into smallish pieces so they will all cook evenly.
Steam them in a large steamer, in batches if necessary. Once just tender, tip them into a large casserole dish.
Meanwhile put your rice on to cook.
In a large bowl whisk together all the ingredients. Check your sauce for heat/ salt / sour / sweet balance and adjust to suit your tastebuds (or those of your guests) and pour over all the vegetables, bring to a heat gently until hot.
Serve over rice with lime wedges and a sprinkle of freshly chopped coriander.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/06/19/thai-vegetable-curry/