Blanch cauliflower 4 minutes, or until aldente, in a pot of boiling, salted water. Remove with strainer, and rinse under cold water to stop cooking. Repeat with green beans in same pot of water. Set aside.
Heat oil in skillet over medium heat. Add mushrooms and cook 5-7 minutes, or until mushrooms have browned and released some juices. Set aside.
In a wide sauce pan over medium heat combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Add cauilflower, green beans, mushrooms, bell peper, and 1/2 of basil. Simmer 10 minutes. Garnish with remaining basil.
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