Thai Coconut Curry

(Serves 2)

1 lg carrot (long thin sticks)
1 lg pepper diced
1/3 c green onion thinly chopped
3 cloves garlic
Oil
Soy sauce
1/2 med zucchini diced
1/2 med eggplant diced
1 tomato wedged
1/2 can (200ml) coconut milk
Generous potions:
Ginger
Cayenne
Cinnamon
Sugar (opt)
Basil, fresh chopped (opt)

Heat onion, garlic, half the spices, and oil in a saucepan. Before the garlic starts to burn, add all the vegetables except the tomato. Mix vegetables so they are well coated with oil/spice mixture and continue cooking for a few minutes while stirring. Now stir in coconut milk and continue to simmer. Add the rest of the spices, soy sauce, and a pinch of sugar to taste. When the rest of the vegetables are almost cooked to your liking, stir in the tomato wedges, cook another minute and remove from heat. Sprinkle with chopped basil.

Serve over rice.