Begin by heating some vegetable oil in the wok, put in green curry paste. Stir well using low heat for about 2-3 minutes.

Put in coconut cream (only the solid part first) and stir well. Try to keep the heat between middle and low. It would take about 3-4 minutes until the oil from the coconut cream to start seperating. Put in fish tofu.

Stir well for about 1 minute because fish tofu are already cooked then put more liquid. I used semi-skimmed milk about 1/2 pint and about 3/4 pint of water.

Cut Thai aubergines and put them in. These aubergines would turn black if cut in advance. If you want to cut them in advance, put them in the water to prevent them from turning black. Then put in pea aubergines.

Turn the heat up to boil and stir constantly. When the aubergines start to cook, taste the curry if it needs salt put in about 1-2 dessert spoon of light soy sauce but be aware that the curry paste is normally quite salty. Then put in chilies.

Put in Thai sweet basil and turn off the heat.