Recipe - Thai Curried Veggies

This turned out pretty darned good. Was testing out more veggified recipes for "Meatless Mondays" meals... I wanted a simple curry sauce so i found one and doctored it up to my liking. I wanted to use a lot of veggies cause i have a ton, but if you only keep this to 3 it'll be quicker to prep.

Veggies I used
Cabbage - which i par-boiled
Snow Peas
Carrot
Onion
Crimini Mushroom (baby portabella)
Red and Green Pepper
1-2 inch chunk of ginger root grated
2 cloves garlic

1 can light coconut milk
2 tsp thai curry paste (i used green) - this will be spicy! use less if ur scurred
1/3 c stock or broth
1 tbsp soy sauce
1 tsp brown sugar
2 tsp thai seasoning (found at reading terminal) you don't really need to use this at all if u don't have it
1/4 tsp salt
Cilantro leaves (optional)
Lime wedges, for serving (optional)
2 tsp corn starch

The 2 steps below you can start at the same time and they'll finish at the same time..

Shake can of coconut milk and pour into medium saucepan, heat over moderate heat. Add the curry paste and cook stirring, for 3 minutes. Whisk in broth, soy sauce, brown sugar, thai seasoning and salt and bring to a simmer. Cook stirring frequently, until slightly thickened, about 7 minutes. I added cornstarch later cause i like a thicker sauce. Just stir in a little bowl w/ cold water or broth and gradually pour in while stirring. Add cilantro at the end.

Saute all veggies except mushrooms and par-boiled cabbage over medium high heat in peanut oil. After 2 mins, add in the ginger and garlic. Throw mushrooms in after everything's already cooked for 5 or so minutes. Throw par-boiled cabbage in at the very end just to coat it w/ garlic/ginger flavors.

Spoon on as much sauce as you want and serve over rice. If it's still too spicy for you, squeeze some lime juice over it. The acidity cuts the spice a bit.