Step 1

To make the red curry paste, place shrimp paste, chillies, galangal, shallots, lemongrass, kaffir lime, garlic, coriander, coriander seeds, cumin, peppercorns, nutmeg and salt in a large mortar and gently pound with a pestle until a smooth paste forms.

Step 2

Heat a wok over high heat. Add curry paste and cook, stirring, for 2 minutes. Add beef and coconut milk. Bring to a simmer. Reduce heat to low. Cook, loosely covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Add eggplants, fish sauce, lime juice and sugar and cook, stirring occasionally, for 15 minutes or until eggplants are tender.

Step 3

Spoon beef curry among serving bowls. Top with basil and coriander leaves. Serve immediately with steamed rice, if desired.