In a heated pan or pot, add in 2 cups of water along with the paste and coconut milk.
Bring the mixture to a rolling boil, then lower the heat and let it simmer for 5 to 8 minutes until thickened.
Season the curry with sugar, vegan 'fish' sauce, and salt. Adjust taste accordingly.
Add in the tempeh, eggplant, broccolini, bamboo shoots, red bell pepper and cook for about 1 minute.
Finally, stir in the Thai basil and chilies, then give it a quick stir.
Ladle the curry into a serving bowl and serve warm.