How to make it

  • Slice the beef into thin pieces, about about 1/3" (3 cm) thick.
  • Set aside.
  • Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually .
  • Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Add the coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
  • Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
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