Anyway here's the recipe I sort of made up as I made the dish.
Oil 1 tsp
Red Chillie paste x2 tsp
Acorn Squash x1
Green Pepper x1
Basil about 10 leaves
Fish sauce 2 tsp
Thai Chillies x6
Very little salt (make sure you taste the dish before adding salt)
Steps to make
Cut squash, eggplant and green pepper into 2 inch pieces.
Fry the red chillie paste in about a tsp of oil. Add 2 tsp of fish sauce and minced thai chillies. Add coconut milk (use about half a can and add water to make a light broth). Let it boil for a minute.
Add cut veggies. Let it cook for another 5 minutes. Taste then add salt (this is dependent on how much salt is already present in the thai red chillie paste and fish sauce).
Turn off the heat. Add basil leaves just before serving with a wedge of lemon and a bowl of rice.
Just a note - This is much lighter than the restaurant versions I've eaten. If you like really creamy heavy sauces, I recommend using an entire can of coconut cream and nixing the water. However this version is very light but very heavy in flavor.