Method

1. In a wok, stir-fry eggplants until softened and seared. Keep aside.
2. In the same wok, add some oil, heat it and add in Thai Dragon Green Curry paste. Saute until fragrant for a minute or so.
3. Pour in coconut milk, lime juice, palm sugar, lemongrass and bring it to a gentle boil.
4. Stir in cooked eggplants and bell peppers and continue to cook for 5 minutes.
5. Switching off the flame, mix in basil and chillies and serve over a bed of rice.

Try this out and you will stop ordering from the restaurants.