Thai green curry (kaang kiew wan) with seafood

Ingredients

coconut oil
1 small aubergine, cut into sticks
4 garlic cloves, sliced
2 squid tubes, cut into ring-shaped sections
green curry paste (Asian Home Gourmet as it's gluten free)
330ml coconut milk
4 kaffir lime leaves
4 closed cap mushrooms, quartered
8 cherry tomatoes on the vine (vine kept)
100g sugar snap peas
20 shrimps, shelled and deveined
Green chilli, coriander, or sweet basil leaves for garnish (optional)

Method

1. Heat oil in a pan and fry the aubergine sticks till skin is crispy and flesh begins to soften. Remove from pan and set aside.
2. Heat a bit of oil in the pan and lightly fry the garlic slices. Add in the calamari rings and stir fry. Remove from pan and set aside.
3. Heat a bit of oil in the pan on medium-low heat and add the green curry paste. Stir fry for 1 minute.
4. Add in half of the coconut milk and the kaffir lime leaves, and cook until oil appears on top.
5. Add in the mushrooms and tomatoes (with the vine). Bring to a boil and then let simmer for 10 minutes till the coconut milk thickens.
6. Add in the calamari rings, aubergine sticks, sugar snap peas, and shrimps, and cook for 5-8 minutes.
7. Add the rest of the coconut milk and bring to the boil. Garnish as desired and serve immediately with rice.