1 tablespoon canola oil
1 red bell pepper (cut into 1/2-inch pieces, about 2/3 cup)
1 small yellow onion (cut into 1/4-inch dice, about 1 cup)
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1 tablespoon Thai Green Curry Paste (or more to taste)
1 can (14 ounces) unsweetened coconut milk
1 cup vegetable stock or water
2 tablespoons Thai fish sauce (optional)
2 tablespoons (packed) brown sugar
1 cup cubed, peeled potatoes (1/2-inch cubes)
1 cup peeled carrots (halved lengthwise, and sliced crosswise into 1/8-inch slices)
1 cup cauliflower florets
1 small zucchini (halved lengthwise, and sliced crosswise into 1/2-inch slices (about 3/4 cup))
1 cup (4 ounces) fresh green beans (cut into 1-inch pieces)
1/4 cup thinly sliced fresh basil
  Juice of 1 lime