In a large saucepan add coconut milk and bring to simmer over medium heat. Stir in Thai green curry paste, brown sugar and water, bring to boil. Reduce heat and simmer for 5 minutes.

Step 2

Add in green and red pepper, eggplant, green cabbage, green beans and season with salt and pepper to taste. Cook for about 5-6 minutes until vegetables are tender but still crisp. Stir in basil and serve with rice.