|In a large skillet with a lid, sauté the curry paste a little bit, then add the coconut milk and stir until well blended.|
|Add diced pepper and herbs.|
|Simmer on low for 15 minutes. You can add chicken broth and other spices such as cilantro, green onion, serrano, etc.|
|Add washed, chopped vegetables to curry sauce. Or sauté veggies on the side and pour sauce over all when serving.|
|Simmer until tender. Season with sugar, salt, and lime juice to taste.|
|Serve over coconut jasmine rice.|
If you cannot find lime or basil leaves, you may use cilantro instead.