Red Grasshopper Curry with Stir-fried Vegetables

Heat the oil in a wok. Fry the grasshoppers (or 400 g tofu) in portions until everything is evenly browned, then set aside. Fry the curry paste in a wok over medium heat for about 1 minute while stirring. Be careful not to burn it. Then add 500 ml of coconut milk and simmer for 10 minutes. Put the locusts in the wok and the rest of the coconut milk and let simmer for another 10 minutes. Now add the aubergines and the whole red chili peppers, season with fish sauce, lime juice and sugar. Let the aubergines soften for about 5 minutes. Finally add Thai basil, let it collapse briefly and then serve immediately with rice.