Penang fish curry

INGREDIENTS

• 3 tbsp sunflower oil
• 15 Thai shallotsshallots
• 2 x 160g/5¾oz cans coconut cream
• 4 tbsp Thai yellow or red curry paste
• 400g/14oz can coconut milk
• 2 lemongrass
• 8 fresh kaffir lime leaves
• 1-2 tbsp Thai fish sauce
• 2 tbsp palm sugar or soft light brown sugar
• 150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans
• 1 large red pepperpepper
• 1kg/2lb 4oz skinless mixed fresh white fish
• 200g/7oz mangetout
• handful coriander
• handful Thai basil
• cooked rice