Peel and large dice the eggplant into 1/2 inch cubes.

Cut the mushrooms into sixths.

Make sure the shrimp has been washed and drained. If you use frozen shrimp, thaw at room temperature.

Cut the stalk of the Lemongrass into thirds. Then with a mallet, break or crush the lemongrass to release its natural aroma, making your dish much more fragrant. Be sure not to crush too much as you will have to pick out the lemongrass later.

Using a non-stick deep skillet, add a little vegetable oil and turn to medium heat. Then add your curry paste to the pot.

While stirring add the eggplant and mushrooms to the pot.

Then pour in coconut milk.

Add the lemongrass and stir well. At this point you may be thinking there will not be enough liquid in the pot to sustain. Don’t worry, the natural juices from the veggies will render out, so do not add any water.

Cook the eggplant till it becomes soft and tender. Taste the sauce and if it is not spicy enough for you add more curry paste.

Add the shrimp and stir lightly.

Cook over medium heat till shrimp has cooked and become firm, then add fish sauce.

Squeeze the juice of 1/2 lemon (want to use a tool to do this? Check out this guide), make sure not to get any seeds in.

Add Basil.

Finally, pick out the lemongrass inside the pot and discard it.