Pea Eggplant with Tofu curry

Ingredients:

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


Method:

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.