Heat a large wok/kadai, add oil. Add the chopped ginger, garlic and cook until fragrant, while stirring continuously.
After that add the finely chopped onion and saute until the onion has softened and is turning translucent.
To this add carrots first then brocolli, as it would take little longer to soften. Cook until little soft.
Add remaining veggies and saute everything for about 5 more minutes, stirring occasionally.
Then add the homemade Thai red curry paste and mix thoroughly and further cook for 2 minutes.
Add salt, sugar and soya sauce to taste. Bring it to a simmer on low heat.
Also add the 2 ingredient Homemade Coconut milk and water in the last, and stir well to combine.
Keep the flame low and cook until the peppers, carrots and zucchini have softened to your liking, about 5 to 10 minutes, stirring occasionally.
If you prefer a thick consistency curry then add less water then mentioned.
Switch off the heat and add lemon juice and garnish with basil leaves.
Serve the piping hot curry with steamed rice or noodles.