Stir-fry shallots in oil over medium-high heat until golden-brown and drain on paper.
Cook coconut cream and curry paste for one minute then stir in coconut milk and 100ml water.
Add bruised lemongrass stalks, lime leaves, fish sauce, and sugar to the simmering liquid.
Simmer pea aubergines for eight minutes before adding peppers for a further five minutes.
Adjust the seasoning with extra fish sauce to balance salt, sour, and sweet flavors.
Add 3cm fish chunks and mangetout to the sauce and cook for five minutes until flaking.
Ensure fish is opaque and sauce is creamy adding water if the sauce becomes too thick.
Top with crispy shallots, coriander, and basil then serve immediately with rice.