In a blender, add 2-3 chopped green or red chilies, 1 chopped onion, 2-3 cloves of garlic, 1-inch piece of ginger, 1 stalk of lemongrass, a handful of fresh coriander leaves, and 1 tsp of cumin seeds. Blend until you get a smooth paste. This will be your Thai curry paste.
In a pan, heat 2 tbsp of oil and add the prepared Thai curry paste. Sauté for 2-3 minutes on medium heat until fragrant.
Add 200 grams of mixed vegetables (carrots, bell peppers, baby corn, and mushrooms) to the pan and stir-fry for 3-4 minutes.
Pour in 400 ml of coconut milk and bring the mixture to a boil. Lower the heat and let it simmer for 10-12 minutes until the vegetables are cooked and the curry thickens.
Add 1 tbsp of soy sauce, 1 tbsp of brown sugar, and salt to taste. Mix well and cook for another 2 minutes.
Garnish with fresh basil leaves and serve hot with steamed rice or noodles.