Chop or slice all veggies to prepare. Try to cut them to a similar size so cook times don’t vary too much. Heat a large , deep frying pan or wok over medium heat. Once hot, pour in coconut or avocado oil to coat the pan. If you’re using chicken, shrimp, or another protein, cook those items first, seasoning with salt + pepper. Once done, remove from the pan. You’ll add back in later.
Start with the thickest/longest cooking veggies first (aka the heartier ones). Toss in the pan, add some salt + pepper, and cook for a few minutes. Add a splash of water and cover for another 5 minutes or so. Again, it will depend on your amount/type of veggies used. This helps to steam them slightly first.
Once they’ve gotten a little head start, add in the ginger and rest of your veggies, cooking for another 5-7 minutes, uncovered. Season again with salt. Once everything is about 50% cooked, pour in your can of coconut milk, curry paste (start with 2 tbsp and add more if you’d like more flavor/spice), and tamari/soy sauce. Mix well and let simmer on low-medium for about 8-10 minutes, longer if needed. (Potatoes or squash will usually need more time, be patient!) Once the curry reduces and darkens a little bit and the veggies are done, add your fish/meat back in if using.
Squeeze a full lime, fish sauce, and more curry paste/salt if needed. If you need more sauce or just want a thinner consistency, add more coconut milk (and subsequently more curry paste/seasonings). Enjoy with rice, noodles, or just on it’s own! Even better the next day as leftovers.
