Collect cream from the coconut milk and heat in a non stick pan. :- the oil should float on top of the cream if not add 2 tbsp of coconut oil.

When boiling, add the green curry paste and stir till fragrant for about 2-3 minutes.

Add remaining coconut milk, eggplant, fish sauce, palm sugar, salt and prawns.

Bring the above to a boil(prawns need very little time to cook or else turns rubbery).

Add kaffir leaves, thai basil leaves and red peppers. Remove from heat.

Adjust seasoning. Garnish with sweet basil leaves and serve with steamed rice.