Green curry with eggplants and mushrooms

Green curry paste:
4 garlic cloves, chopped
4 small Thai shallots or 1 to 2 regular shallots, chopped
5 fresh green Thai chili peppers, chopped
1,5 inch/4cm piece galangal, peeled and chopped
2 stalks lemongrass, sliced
4 stems Thai coriander with roots and leaves, chopped

Mix all ingredients in a blender.

Other ingredients:
1 can/400ml coconut milk
4 Thai eggplants, each one sliced in 6
10 mushrooms, quartered
4 tbsp soy sauce
1 1/2 tbsp sugar or agave syrup
1 handful Thai sweet basil leaves (bai horapa)
peanut or coconut oil

Fry the curry paste in oil.
Add the coconut milk and stir so that the paste dissolves.
Then add eggplants, bring to a boil, lower heat and simmer for 5 minutes.
Add mushrooms, sugar and soy sauce and simmer 5 more minutes or until the vegetables are tender).

Add the basil the last minute of cooking.
Taste to see if more soy sauce is required.
Serve with Thai rice.

Optional: add some faux chicken pieces (add at the beginning of cooking together with the eggplants)