Thai Green Fish Curry

1. Make the curry paste. Put all the ingredients into a blender or spice grinder and blend to a smooth paste, adding a little water if necessary. Alternatively pound together all the ingredients, using a mortar and pestle, until smooth Set the curry paste aside.
2. Heat the oil in a frying pan or wok until almost smoking. Add the garlic a-fry until golden. Add the curry paste and stir-fry for a few seconds before adding the aubergine. Stir-fry for about 4-5 minutes until softened.
3. Add the coconut cream. Bring to the boil and stir until the cream thickens and curdles slightly. Add the fish sauce and sugar and stir into the mixture.
4. Add the fish pieces and stock. Simmer, stirring occasionally, for 3-4 min_ - until the fish is just tender. Add the lime leaves and basil, and then cook for a further minute.
5. Transfer to a warmed serving dish and serve with boiled rice or noodles.