500 grams beef or chicken cut into thin long strips
3 tablespoon green curry paste [ you may get it from Thai
2 tablespoon fish sauce
1 tablespoon sugar
1 cup coconut milk
1 tablespoon cooking oil
50 grams cherry eggplant
6-8 kaffir lime leaves, torn into pieces
2 stems sweet basil leaves
sliced red chili ,for garnish
Heat the oil in a large frying pan and fry the paste until fragrant,
add the coconut milk the meat, and until tender, then add
sugar, fish sauce, eggplant, lime leaves and cook for 2-3 mins.
Garnish with chopped basil leaves and sliced red
chilies. Serve with steamed jasmine / Basmati rice.