Heat the oil over a medium high heat in a wok or large pot.
Once hot, add the curry paste and stir. Cook for a minute or two until it is lovely and fragrant. Add the coconut cream and stir to combine. Add some water (remember, you can always add more but you can’t subtract, so be conservative with it) and stir until combined.
Add the fish sauce, sugar Tamari or salt and lime according to your tastes. These are all subjective flavours, so make sure you are happy with your own flavour balance.
When you are, add the hardiest vegetables first and repeat until all the vegetables and tofu are added. Cook until the vegetables are just soft. If your sauce is too runny, continue cooking to reduce it down a little.
To finish, stir through the Thai basil and serve with freshly cooked rice.