Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  vegetable oil
  1           teaspoon  green curry base
  1                     eggplant
     1/2         pound  mushroom
  1                cup  bean sprouts
  1              pound  shrimp
  1                can  coconut milk
  2               cups  stock
     1/4           cup  fresh basil leaves
  1           teaspoon  seasoning sauce

Preparation:

1. in a large stock pot, heat oil on medium high heat. 2. add green curry base and saute for one minute. 3. add the eggplant, mushrooms and bean sprouts. saute until eggplant begins to soften, about 3-5 minutes. 4. add the shrimp and continue to saute until shrimp begins to turn pink, about 2-3 more minutes. 5. turn heat to high. 6. add the coconut milk, stock and basil. heat through. 7. serve immediately with soft jasmine rice.

Nutritional Information:

330 Calories (kcal); 19g Total Fat; (49% calories from fat); 27g Protein; 15g Carbohydrate; 173mg Cholesterol; 184mg Sodium