Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well.
Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly.
Now add the sugar and vegetable stock, stir and add the cornflour to thicken.
Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves.
Once the chicken is done, stir in the chillies and Thai basil leaves, bring to a boil and serve.
Aubergines, mushrooms and chicken cooked in freshly made green curry paste and vegetable stock.