Cut the Thai eggplants into bite-sized pieces. Wash them twice, then soak in water for 10-15 minutes.
- Tear the basil leaves and set aside.
- Prepare 1 cup of fish balls.

Prepare the red curry paste:
- Peel the shallots and garlic, and slice the chilies.
- Toast them in a pan until slightly charred.
- Set aside.

Put the toasted ingredients in a mortar.
- Add 1/2 teaspoon shrimp paste.
- Add 1 tablespoon red curry paste.
- Pound until smooth.

Heat a pan over high heat.
- Stir-fry the curry paste in the pan until fragrant.

Add 1/2 cup coconut milk (100 ml).
- Stir to combine.

Add the eggplants.
- Add half a bouillon cube and 1 teaspoon palm sugar.
- Stir to mix well.

Add a little water (use water to rinse the mortar).
- When boiling, add the fish balls.
- Continue cooking until the fish balls are cooked and bouncy.
- Taste and adjust seasoning if needed (if not salty enough, add a bit more coconut milk), then turn off the heat.