Clean the vegetables and cut into decorative, bite-sized pieces. Peel and chop the onion and garlic.
First heat the wok and then the oil in it. Sauté the onion and garlic in the fat. Mix in 1 cup of coconut milk and the curry paste and simmer over low heat until the oil settles to the surface. Stir in the remaining coconut milk, sugar, a tiny bit of salt and soy sauce. Add the vegetables and cook over medium heat, stirring, until they are soft but still have bite.
Season the vegetable curry with salt and freshly ground pepper to taste. Pluck the herb leaves from the stems and fold in.
Serve with Thai fragrant rice.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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