This one is for you, Rachel and Liana ... enjoy!
1 tbsp green curry paste *
1 tin (560 ml) coconut cream
20 Thai eggplant, quartered *
4-5 small purple eggplant, chopped
3 hot red chillies, sliced lengthways into quarters
5 kaffir lime leaves, torn into pieces
20 leaves Thai basil
3-5 tbsp fish sauce *
Heat 2-3 tbsp of coconut cream until boiling. Mix in the curry paste and stir for a minute. Slowly add the rest of the coconut cream, stirring continuously for about 2-3 minutes. Add a cup of water, then the lime leaves and fish sauce. When it returns to the boil, add the eggplant. Turn down heat when eggplant is cooked. Taste, adding more fish sauce if necessary. Remove from heat and mix in the Thai basil and chilli.
* Notes: Thai eggplant are about the size, shape and colour of golf balls. All of the ingredients above can be obtained from Asian grocery stores, such as "Angkor What" at Belconnen. Kaffir lime leaves can be obtained from my garden!