Directions

To Cook

1. Bring coconut milk, curry paste, fish sauce and sugar to boil in a wok; stir occasionally.
2. Add mushrooms and eggplant; simmer for 2 mins or until cooked.
3. Add tofu, kaffir lime leaves and basil leaves. Simmer for 1 min and remove from heat.
4. Garnish with chilli and basil. Serve hot with steamed rice.