Thai Green Shrimp Curry

Read it through once before you start the pan.

1. 1Step 1. Combine the white rice and 400 ml of the water in a saucepan and bring to a boil over high heat.
2. 2Step 2. Cover and simmer over low heat for 12 minutes.
3. 3Step 3. While the rice cooks, spoon the thick cream from the top of the coconut milk into a pan over medium heat and cook for 3 minutes until the oil separates.
4. 4Step 4. Add the green curry paste and fry for 2 minutes until fragrant.
5. 5Step 5. Pour in the remaining coconut milk, the remaining water, the fish sauce and the brown sugar, and stir.
6. 6Step 6. Add the eggplant and green beans, bring to a simmer and cook for 8 minutes until tender.
7. 7Step 7. Take the rice off the heat and leave it covered until the curry is ready.
8. 8Step 8. Add the shrimp and simmer for 3 minutes until pink and opaque all the way through.
9. 9Step 9. Take the pan off the heat, stir in the lime juice and basil, and spoon the curry over the rice.