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Nutrition information coming soon.
HEAT oil in medium saucepan on medium heat. Add curry paste; stir fry 30 seconds or until fragrant. Stir in 1/2 cup of the coconut until well blended. Bring to boil on high heat.
STIR in shrimp; cook until shrimp turn pink. Add stock and eggplant; cook until eggplant is tender. Add remaining 1/2 cup coconut milk, fish sauce and sugar; bring to simmer.
STIR in lime leaves, basil and chile; simmer 1 to 2 minutes longer.