Thai green curry with shrimp (Kaeng Khiao Wan Goong)

500 g.Shrimp1 cup coconut milk2-3 Thai Eggplant purple2 tbsp green curry paste2 tbsp fish sauce1 ½ tbsp sugar palm½ cup sweet basil leaves4-5 kaffir lime leaves3 fresh chiliesHow to Cook:
Clean and remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins.Clean Thai eggplants purple, remove stem, slice and put into salted water (2 cups water and 1 tsp salt) to prevent oxidation.Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.Pour about 1/2 cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste.Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.Add  Thai eggplants, and stir well. (If the curry is too thick, you can add ½ - 1 cup of water in it and taste as you like.)Increase the heat to medium high, stir the shrimp, stirring occasionally, just until the shrimp are opaque throughout, 2 to 3 minutes. add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together.  Remove from the heat.Spoon the curry in a bowl and serve immediately with hot steamed rice.Search for Thai Curry Paste