Heat over medium-high heat until simmering - about 4 minutes. Then remove from heat and carefully transfer the curry to a high-speed blender (or use an immersion blender). Blend on high, covering with a towel to prevent any leaks. At this time you can add some cornstarch or arrowroot starch to thicken and blend once more to fully combine. This is optional but does provide the sauce with more thickness/body.
*To cut down on fat, you can sub half of the coconut milk for vegetable broth, though it will make the curry thinner. (I didn't test it this way and can't guarantee the results).
*Nutrition information is a rough estimate calculated without sides (rice, tofu, greens, etc.).
*Inspired by the green curry at Mr. Farmer in Tokyo, Japan.