Thai Green Curry Shrimp — Blue Dragon

Heat a large frying pan or saucepan over medium high heat, add oil then add the curry paste, coriander and cumin and stir-fry for 2-3 minutes or until fragrant.Lower the heat, add the coconut milk and eggplant, and simmer for a further 4 minutes.Add the sugar, fish sauce, kaffir lime, chilli and shrimp and simmer until cooked through (shrimp should be pink and firm to the touch).Add the basil leaves and serve immediately.