Sauté the green curry paste in oil over medium heat in a wok or sauté pan until fragrant.

Reduce the heat and gradually add 1 ½ cups of the coconut milk a little at a time stir until a film

Add the tofu and kaffir lime leaves and cook for 3 minutes.

Transfer to a large pot place over medium heat and cook until boiling.

Add the remaining coconut milk season with palm sugar and fish sauce.

When the mixture returns to a boil add the eggplants.

Reduce to simmer and cook until the eggplants are done.

Sprinkle sweet basil leaves and red chillies over and turn off the heat.

Arrange on a serving dish and garnish with sweet basil leaves and red chillies before serving.