Thai Shrimp Green Curry with Vegetables

0 Heat oil in a pan over low-medium heat. Add shallots and garlic and saute for 1 to 2 minutes until fragrant.
1 Add curry paste and sauté for 2 minutes. Pour in ¾ cup coconut milk and reduce into a thick paste, about 3 to 4 minutes.
2 Once it has thickened, add chicken stock, kaffir lime leaves, palm sugar, fish sauce and the remaining coconut milk. Bring to a simmer then add eggplants and bamboo shoots. Simmer for 5 minutes.
3 Toss in shrimp and bell peppers, and cook for 2 minutes. When the shrimp is just about fully cooked, add Thai basil and give it a good stir. 
4 Once the Thai basil has wilted, it's ready to serve. 
5 Enjoy with fresh jasmine rice!