Warm the toasted sesame oil in a medium-sized saucepan over medium-low heat. Add in the minced ginger and allow to soften for 1-2 minutes, adding a little more sesame oil if it starts to stick. Add in the curry paste and stir until it liquefies. Add in the lemongrass pieces, stir again, then pour in the coconut milk. Add in the soy sauce, brown sugar and fresh basil, stir, then increase the heat to medium. Once it comes to a small simmer, turn off the heat and give it a stir, but leave it on the burner.
Prepare whatever vegan protein you’d like in any way you choose, drizzling a little of the warm sauce over it towards the end. Stir fry the vegetables separately.
Distribute rice or noodles into bowls if desired. Top with the vegetables, vegan protein and drizzle with extra sauce to taste.
Recipe by Olives for Dinner at https://olivesfordinner.com/2015/03/red-curry-and-ginger-coconut-sauce.html