*Note 1: You can find a lot of green curry paste in Asian stores but the ones that I have tried that actually taste good are those in 4oz cans. In the USA, the Maesri brand is the best; in Europe, I’ve tried Aroy-D and they work well too!
*Note 3: You can substitute the eggplants with zucchini. If you want to, you can also add green beans and other vegetables like carrots, sweet or normal potatoes, broccoli, and/or cauliflower.
*Note 2: You can also use chicken breast instead but on step #6, let the sauce simmer 5 minutes before proceeding to step #7. If you rather want prawns or fish instead, you should add it after step #9 and let it cook for about 4 minutes. If using beef or pork, you must cut it thinly or in small cubes; some people would often sear it quickly first before mixing it in with curry sauce for more flavor.
