Thai Vegetable Curry

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10 cups sliced ( 1/4-inch thick) blanched vegetables (see Note)

2 tablespoons oil

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

2 tablespoons red curry paste

1 1/2 tablespoons ground coriander

1 1/2 tablespoons curry powder

2 tablespoons paprika

1 1/2 tablespoons ground cumin

5 cups coconut milk

1/4 cup tomato puree, or 3 tablespoons tomato paste

3 tablespoons soy sauce

4 tablespoons brown sugar

1/4 cup chiffonade of basil leaves

Whole basil sprigs

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