Thai green curry with shrimp (kaeng khiao wan goong)

Ingredients

• 500 g.Shrimp
• 1 cup coconut milk
• 2-3 Thai Eggplant purple
• 2 tablespoons green curry paste
• 2 tablespoons fish sauce
• 1 ½ tablespoon sugar palm
• ½ cup sweet basil leaves
• 4-5 kaffir lime leaves
• 3 fresh chilies

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Preparation

• 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 teaspoon 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.
• 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.

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