This was an excellent recipe; all the ingredients made it taste very authentic. One thing I'd recommend, however - curry paste brands vary so wildly in terms of heat, I found that using the full amount of green curry in the recipe nearly took my head off!(I'm normally a '2 star' when it comes to thai food) Might be wise to start with half the amount and then increase it til it is spicy enough for individual taste. Also, I used thai eggplant instead (the round green kind) and they worked great, just increased the number as they are about the size of a golfball.)
This is a lovely curry, and very quick and easy to make. I used a rather mild curry paste (Thai Curry Paste), and next time will increase the heat. Also tossed in a bit of broccoli. Made and enjoyed for Pick A Chef.