Thai Green Curry Beef and Eggplant — Blue Dragon

Trim off any excess fat from the beef. Using a sharp knife, cut into long, thin strips (this is easiest to do if it is well chilled). Set it aside.Heat the oil in a large, heavy pan or wok. Add the curry paste and cook for 1-2 minutes, until it releases its aromas.Stir in half the coconut milk (the thicker part is best), a little at a time. Cook, stirring frequently, for about 5-6 minutes, until a sheen appears on the surface of the liquid.Add the beef to the pan with the kaffir lime leaves, fish sauce, sugar and eggplants. Cook for 2-3 minutes, then stir in the remaining the coconut milk.Bring back to a simmer and cook until the meat and eggplants are tender. Stir in the Thai basil just before serving. Finely slice the green chillies and use to garnish the curry.