Add the rice, water and a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).
While this is happening chop the onions, garlic, basil and juice the lime.
Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.
Add curry paste and the milk, stirring until the curry is dissolved. Add a pinch of salt. Taste test - if you’d like your curry a little stronger then add another tsp.
Throw in the drained and rinsed chickpeas (and chopped green veg if you’re using it) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes.
Taste test again, and if desired add a another tbsp soy sauce and the syrup or brown sugar. Give it another stir.
The rice should be done by now too - fork it through to make it fluffy.
Serve the curry and rice together with papadoms and naan bread as optional sides.