Thai Exotic Vegetable Curry

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add Thai red curry paste and stir-fry for about 30 seconds.
2. Add sliced lemongrass and kaffir lime leaves to the pan and sauté for another 1 minute.
3. Add coconut milk and stir until well combined with the curry paste.
4. Bring the mixture to a boil, then add Thai eggplants, snap peas, red bell pepper, and baby corn.
5. Reduce the heat to low and simmer for 5-7 minutes, until vegetables are tender.
6. Stir in Thai basil leaves, soy sauce, and palm sugar. Simmer for another 3 minutes, allowing sugar to dissolve and flavours to blend together.
7. Taste the curry and adjust the flavor if needed: add more soy sauce for saltiness, palm sugar for sweetness, or curry paste for spiciness.
8. Serve the Thai Exotic Vegetable Curry hot over jasmine rice.