1. Heat oil in a wide pan or wok, add basil leaves in slotted spoon.
2. Remove when crisp, drained well. Keep aside.
3. Add vegetables, and lime leaves.
4. Stir fry to coat them well, for 2 minutes.
5. Pour in milk, simmering vegetable till tender.
6. Remove with milk, keep aside.
7. Heat coconut cream and curry paste, till mixed and smooth.
8. Add cooked vegetables with reduced milk, salt, soya sauce, sugar, chillies.
9. Stir in fried basil leaves just before serving.
10. Serve hot with rice or noodles.

Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh, after cooking