Preheat your oven to 400°F (200°C).

Toss the sweet potato, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Optionally, season with smoked paprika or garlic powder for added flavor.

Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding for even roasting.

Roast for 15-20 minutes, flipping halfway through, until the sweet potatoes are tender, the eggplant is golden, and the cherry tomatoes are blistered.

In a medium-sized pot, heat 2 tablespoons of coconut milk over medium heat.

Add the red curry paste and stir until well combined, fragrant, and the oil begins to separate, about 2 minutes.

Add the roasted sweet potato, roasted eggplant, roasted cherry tomatoes, reserved lychee juice, and the remaining coconut milk.

Stir gently to combine and bring the mixture to a boil.

Reduce the heat to a gentle simmer.

Add the canned lychees, Thai basil, torn Makrut lime leaves, palm sugar, and fish sauce.

Stir to distribute the flavors evenly and let it simmer for 3–5 minutes to meld the flavors.

Taste the curry and adjust the seasoning as needed (more fish sauce/soy sauce for saltiness or palm sugar for sweetness).

Serve hot in bowls, garnished with Thai basil, chili oil, basil oil, or chiffonade kaffir lime leaves for an aromatic finish.