Green Beef Curry with Thai Aubergines

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 an oily sheen appears on the surface of the liquid.

Add the beef to the pan with the kaffir lime leaves, fish sauce, sugar and both types of aubergines. Cook for 2-3 minutes, then stir in the remaining coconut milk.

Bring back to a simmer and cook until the meat and aubergines are tender. Stir in the Thai basil just before serving. Finely slice the green chillies and use to garnish the curry.