Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain and steam the rice for about 20-30 minutes or until tender.

Prepare Ginger-Lime Confit

In a small pan, combine fresh ginger, lime zest, and lime juice. Cook over low heat for about 5-10 minutes, stirring occasionally until fragrant. Set aside.

Cook Vegetables

Chop the eggplant and broccoli into bite-sized pieces. In a large pan or wok, heat a tablespoon of oil over medium heat. Add the eggplant and broccoli, and stir-fry for about 5-7 minutes until they start to soften. Add the snow peas and cook for an additional 2-3 minutes.

Make the Vegan Red Curry Broth

In a separate pot, combine coconut milk, vegetable broth, and red curry paste. Bring to a simmer over medium heat and cook for about 5 minutes. Add soy sauce, salt, and pepper to taste.

Combine and Serve

Once the vegetables are cooked, pour the red curry broth over them. Serve immediately over a bed of sticky rice and drizzle with the ginger-lime confit.