Thai Eggplant Curry

Spoon 1/2 cup of the coconut cream from the top of the can into a wok. Pour remaining contents of can in a medium bowl. To the bowl, add stock or water, soy sauce and sugar. Stir until sugar is dissolved. Set aside.

Heat the wok over medium high heat until the coconut cream begins to bubble. Stir in the curry paste. When fragrant, add peppers, squash, sweet potatoes and eggplant. Cook, stirring, until vegetables are heated through. Stir in the seasoned coconut milk and simmer until vegetables are tender. When ready to serve, add lime juice and basil, stir and serve immediately.