Green curry paste:            
4-5 Long Green Chillies
2 tbsp. Chopped shallots           
2 tbsp. Chopped ginger            
2 tbsp. Chopped lemongrass            
2 tsp. Chopped galangal
1 tsp. Kaffir lime rind            
2 tsp. Chopped garlic            
½ tsp. coriander seeds           
1 stem coriander (grind in roots, leaves and stem)            
salt to taste

Recipe Ingredients :            
150 grams prawns (or chicken)            
1 cup sliced eggplant                      
2 tsp Gula Melts Coconut Nectar         
2 tbsp. fish sauce            
6 kaffir lime leaves            
2 to 3 stems of sweet basil (leaves only)    
2 cups of coconut milk            
1 cup of water                          

Using a mortar and pestle, pound the ingredients to the paste until all seeds are crushed finely. (You can also use a food processor)            
Pour in the coconut milk and stir in the green curry paste. (boil for 3 minutes)            
Toss in the prawns, kaffir lime leaves and eggplant.            
Add the Gula Melts Coconut Nectar and fish sauce.
When the prawns and eggplant are cooked. garnish with basil leaves.         
Serve with Jasmine Rice