Combine the basil, cilantro
, 1/4 cup coconut milk, the fish sauce, soy sauce, coriander
, cumin, sugar, garlic, chile, ginger
, lemongrass, lime juice, shallot and some black pepper in a food processor
until a paste forms.
Heat the canola oil in a large pan over medium-high heat. Add the curry paste
for 1 minute. Add the stock and kaffir lime leaves and bring to a boil. Turn down the heat to medium and simmer
for 10 minutes. Add the bell pepper, eggplant and the remaining 1/2 cup coconut milk and cook until the vegetables are tender, 15 to 20 minutes.
Meanwhile, cook the noodles in salted boiling water until al dente
Fill a big bowl with the noodles
and cover with the spicy green curry sauce.