2 teaspoons (10 mL) vegetable oil
5 tablespoons (75 mL) Thai Kitchen® Green Curry Paste
1 cup (250 mL) Thai Kitchen® Coconut Milk, divided
5 ounces (142 g) shrimp, peeled and deveined
1/4 cup (50 mL) beef or chicken stock, or water
4 ounces (114 g) Thai eggplant, cut into 1/2-inch (2.5 cm) slices
4 teaspoons (20 mL) Thai Kitchen® Premium Fish Sauce
2 teaspoons (10 mL) sugar
4 kaffir lime leaves
4 teaspoons (20 mL) coarsely chopped Thai or Italian basil
1 fresh red chile, thinly sliced
HEAT oil in medium saucepan on medium heat. Add curry paste; stir fry 30 seconds or until fragrant. Stir in 1/2 cup of the coconut until well blended. Bring to boil on high heat.
STIR in shrimp; cook until shrimp turn pink. Add stock and eggplant; cook until eggplant is tender. Add remaining 1/2 cup (125 mL) coconut milk, fish sauce and sugar; bring to simmer.
STIR in lime leaves, basil and chile; simmer 1 to 2 minutes longer.