Heat a pan over medium heat. Add the coconut milk, curry paste, and turmeric. Stir well, bring to a boil, then reduce heat and simmer for 5 minutes. Next, add vegetables, chickpeas, and optional additional chiles if you want it super hot. Cover, and cook for 8-10 minutes, or until vegetables are soft.
Stir in lime juice and salt to taste.
To serve, garnish with fresh basil and optionally, a few more small red chiles.
Eat this vegetable curry on its own, or serve over rice or cauliflower rice.