Ingredients

• 2 tablespoons coconut oil

• 4 cloves organic peeled garlic, crushed

• 4 organic shallots, finely chopped

• 2 tablespoons curry yellow paste

• 1 pint vegetable stock

• 2 leaves Kieffer Lime Leaves

• 1 Galangal root, chopped

• 1/2 pound Thai Eggplant, peeled and cubed (see notes below)

• 1 pound Organic Garnet Yams, peeled and cubed

• 1 cup roasted cashews, chopped

• 1 1/4 cup coconut milk

• 1 1/2 cups Shiitake Mushrooms, chopped

• 1 tablespoon soy sauce

• 2 tablespoons Fish Sauce Thai (optional) or vegan option with combo of soy sauce and seaweed flakes

• 5 leaves Thai Basil, sliced thinly