2 cups cubed tofu
1/2 cup pea eggplants
2 Tbsp Thai green curry paste
1/2 can of coconut milk
1 kaffir lime leave, shredded finely
1 tsp fish sauce
1 tsp palm sugar
1 sprig of Thai basil
Add about 1/4 cup of coconut milk and add the green curry paste. Cook until oil surfaces.
Add the eggplant and the remaining milk and cook until eggplants are cooked.
Add the tofu and kaffir leave and bring to a boil.
Add some fish sauce and palm sugar. Adjust seasonings.
Turn off heat and add the basil. Serve hot.