Peel and slice the hard vegetables and cut into 2.5 cm (1 inch) cubes. Quarter the aubergines and slice the courgettes and mushrooms. Cut the asparagus into 2.5 cm (1 inch) pieces and top and tail the beans. Cook the hard vegetables in boiling water over a medium heat for 8–10 minutes or until soft, then drain.
Heat the oil in a wok or saucepan. Stir-fry the curry paste and goji berries (if using) over a medium heat for 3–4 minutes until fragrant. Add the aubergines, courgettes and mushrooms and stir-fry for 4–5 minutes. Add the asparagus, sweetcorn and green beans and gently stir-fry for another 2–3 minutes.
Add the soya milk, soy sauce, sugar or honey, cooked hard vegetables and pineapple and warm through for 2–3 minutes, stirring occasionally. Taste and adjust the seasoning.
Spoon into 4 serving bowls and garnish with Thai sweet basil leaves and chilli slices.