In a tablespoon-ish of oil (I used coconut), fry a tablespoon-ish of Thai curry paste* for two to three minutes, until fragrant. Add a small can of coconut milk and mix, then add vegetables of your choice (aka "what's in the produce drawer, 'cause I'm certainly not heading out to the market") in the appropriate cooking order and spaced to allow them to be done at the same time — tonight it was onion, carrot, green bean, ending with a zucchini-esque summer squash. When the vegetables are done, stir in a tablespoon-ish of coconut butter to thicken the sauce. Serve over jasmine or short-grain rice. I topped it with an heirloom tomato from the CSA box, roughly diced and lightly salted.
Quite tasty, and a nice combination of pantry ingredients with let's-use-up-the-produce-on-hand.
* I used Mae Ploy green curry paste, as recommended by Kasma Loha-Unchit. Also Chaokoh brand coconut milk — as Kasma says, look for the "A-OK" in the middle of the name (ChAOKoh>.