| 2 | ts | Vegetable oil; or more as needed |
| 1 | c | Chayote squash; julienned |
| 1 | | Red bell pepper; julienned |
| 1 | c | Bok choy; with leaves, chopped |
| 1 | | Asian (Thai) eggplant; cut into thin strips (or half a small eggplant) |
| 1/2 | c | Sliced mushrooms |
| 1 | tb | Fresh minced ginger; or more |
| 1 | | Clove minced garlic; optional |
| 1 | tb | Curry sauce; such as Taste of Thai Red Curry Sauce |
| 1/2 | c | Adzuki beans; cooked, drained |
| 1 | c | Coconut milk; light, canned |
| 2 | tb | Low-sodium soy sauce |
| 1 | tb | Lime juice; (half a lime) (or small red chili beans) |
| 1 | tb | Fresh coriander leaves; or more |
| | Freshly ground pepper; to taste |
| | Coconut extract; optional |
| 3 | c | Hot cooked rice; (jasmine or brown or blend) |
