1 kaffir lime leaf, crushed

1 slice galangal, crushed

1 inch cut lemon grass

1/2 cup coconut milk

1 handful vegetables (like eggplant, green bean, squash, carrot, onions)

6 tbsp water

1 tbsp soy sauce

1 tsp sugar

3 tbsp coconut milk

chopped mint and/or thai basil (3-4 leaves)

Fry the chili paste.  Add everything up to the vegetables (but only half of the coconut milk), cook until thick.  Add water, soy sauce, and sugar.  Add the rest of the coconut milk and mint/basil.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010