Let's start by preparing the veggies, slit the mini eggplants so they remain firm in the curry, chop broccoli into bite size florets, slice mushrooms, bell peppers and chop coriander.

Next, heat a pan with deep sides and add coconut milk. Keep stirring and bring it to a boil until it thickens.

Once the coconut milk is bubbling, add the thai green paste and mix it in.

Now add the slit eggplants and cook for 3-4 minutes, after this add the chopped broccoli and cook both for another 5 minutes, while stirring in between.

Next, add the remaining vegetables like mushrooms, bell peppers, peas and let the curry simmer for 5 minutes, if required adjust the consistency of curry by adding water.

Season with salt to taste and further cook for 10 minutes. Once the vegetables are cooked properly, remove the curry from heat

Serve with rice and garnish with some fresh Thai basil leaves if you like.