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1.      1/4 cup green curry paste

2.      1/2 cup coconut milk

3.      1/2 cup water

4.      3 tablespoon vegetable oil

5.      4 kaffir lime or lime leaf

6.      1/2 cup sweet basil leaf

7.      5 to 6 broccoli, florets (optional)

8.      5 to 7 whole green peas

9.      3 thai eggplant

10.  1/4 cup small round green eggplant

11.  1 cup tofu or paneer, cubes

12.  2 to 3 spur green chilies (optional)

13.  1 teaspoon soy sauce

14.  1 tablespoon palm sugar or brown sugar  

1.      Cut thai eggplant in big chunks, torn lime leaves, basil and whole peas, keep it aside.

2.      Mix together coconut milk and water and keep aside.

3.      Heats the oil in pan add green curry paste and sauté for 2 minutes.

4.      Reduce the heat and pour coconut milk mixture, stir until a film of green oil surfaces.

5.      Now add broccoli, both eggplants and peas and simmer for about 4 minutes.

6.      Season with palm sugar, soy sauce, lime leaves and spur chilies ( Adjust the seasonings as desired).

7.      Now add tofu and cook until eggplants are done but not mushy, stir occasionally.

8.      Sprinkle sweet basil leaves, then turn off the heat.

9.      Garnish with basil and serve with jasmine rice or with rice noodles.