To make the paste, blend all ingredients together in a food processor until a paste form. Place in a sealed glass jar and use throughout the week, as desired.
Curry:
Add oil to a wok placed over medium heat and add the paste, stirring until fragrant (30 seconds).
Add the beans, carrots, corn, and mange tout (snowpeas) and stir-fry for two minutes.
Add coconut blossom nectar and low-sodium soy (if using) and stir to combine.
Stir in the coconut milk and simmer for five minutes.
Stir in the bean sprouts and some fresh basil. Serve immediately with rice.