Gather the ingredients.
Place all of the "green curry paste" ingredients in a food processor or blender.
Add 1/3 can coconut milk (or enough to blend the ingredients) and process well.
Heat a wok or deep frying pan over medium-high heat. Drizzle in oil and add the processed paste. Stir-fry until fragrant (about 2 minutes).
Add stock along with the lime or bay leaves.
When the sauce comes to a gentle boil, reduce heat to medium-low or just until you get a nice simmer.
Add sweet potato plus tofu or wheat gluten.
Simmer 7 to 10 minutes, or until the sweet potato is soft enough to pierce with a fork.
Add bell pepper and zucchini.
Stir and continue cooking for 5 more minutes, or until the vegetables are cooked but still retain their color and form.
Reduce heat to low and add about 1/4 cup more coconut milk. Stir to dissolve and do a taste-test. If it's not salty enough, add more soy sauce or salt. If it's too salty, add a little fresh lime or lemon juice. If it's too spicy, add more coconut milk until you reach the desired taste.
To serve, transfer to a large serving bowl or individual bowls. Sprinkle generously with fresh basil. Accompany with Thai jasmine-scented rice or easy Thai coconut rice.
Serve and enjoy!