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Ingredients:
1 Tofu, cut into bite size
1 sml  Carrot, diced
1 sml  Egg plant, cubed
1/4 lb Long beans, cut 2" length
½ cup  Shredded young bamboo shoots 
1 can Coconut milk (13.5 FL.)
12-15 leaves Sweet basil leaves 
1 tsp Salt
2 tsps Sugar
5-7 Red Chili peppers (cut in half lengthwise) 
2 tbsps Indian red curry paste (avialable at most Asian markets)

Preparation:
1. In a saucepan, heat ½ cup of coconut milk and red curry paste on high heat, until curry paste bubbles. 

2. Add carrots, long beans, 2 teaspoons of fish sauce and 2 teaspoons of sugar; stir continually and cook for about 6 minutes. 

3. Add the rest of coconut milk, egg plant, tofu, 1 teaspoon of fish sauce, 1½ teaspoons of sugar and 10 sweet basil leaves; stir occasionally until the sauce bubbles.

4. Garnish with red chili peppers and 5 basil leaves. Serve immediately. Accompany with hot steamed rice.