Directions

1. 1. Trim the aubergines. Slice baby aubergines in half lengthways. Cut standard aubergines into chunks.
2. 2. Heat half the oil in a wide pan or deep, lidded frying pan. Add the aubergines and cook (uncovered) over a medium heat, stirring occasionally, until lightly browned on all sides. Remove from the pan and set aside.
3. 3. Slice 4-5 of the shallots. Cook the whole shallots in the oil remaining in the pan, adding a little more oil if necessary, until lightly browned. Set aside with the aubergines. Add the remaining oil to the pan and cook the sliced shallots, fennel seeds, garlic and ginger over a low heat for 5 minutes.
4. 4. Pour in the vegetable stock, then add the lemon grass, chopped coriander stalks and any roots, lime leaves and whole chillies. Cover and simmer over a low heat for 5 minutes.
5. 5. Stir in 30ml/2 tablespoon of the curry paste and the sweet potatoes. Simmer gently for about 10 minutes, then return the aubergines and browned shallots to the pan and cook for a further 5 minutes.
6. 6. Stir in the coconut milk and the sugar. Season to taste with salt and pepper, then stir in the mushrooms and simmer gently for 5 minutes, or until all the vegetables are cooked and tender.
7. 7. Stir in more curry paste and lime juice to taste, followed by the chopped coriander leaves. Adjust the seasoning if necessary, and ladle the vegetables into warmed bowls. Sprinkle basil leaves over the stew and serve with rice.
8. COOK'S TIP:
9. 8. Although this is called a stew, green curry paste is an important ingredient as it is in most of these recipes. The quantity given is only a guide, however so use less if you prefer.