Note: See the recipe for KTK Thai Red Curry Paste.

Substitutes: You can subsitute bamboo shoots for the hearts of palm. Use 3 cups of small Thai eggplant or small Japanese eggplant instead of a large purple eggplant. Peas or sugar snap peas can be used instead of green beans. Use a hotter chile pepper rather than a red bell pepper.

Slice the hearts of palm stalks into rounds - about 3 or 4 rounds per stalk. Cube the eggplant (don't peel it) - if you are using small Thai eggplant just remove the stem & leave them whole. If the green beans are very long, cut in two. (If using fresh green beans, cut off the tops & tails of the beans as well.) Stem and seed the red bell pepper and cut into very thin strips. Chop the basil leaves coarsely.

Fry the red curry paste in the oil for 3 or 4 minutes until it is fragrant. Add the stock and water and bring the mix to a boil. Add fish sauce, sugar, hearts of palm, eggplant and green beans. Bring back to a boil and cook until the vegetables are barely done. Remove from the heat and stir in the basil and the red pepper. Let sit a 10 minutes. Serve hot or warm, with fish sauce on the side.