Heat oil in a wok. Add green curry paste and fry gently until the paste begins to release its fragrant aromas. Stir in half the coconut milk, a little at a time. Cook over a medium heat for about 5 minutes, until the oil begins to separate and an oily sheen appears on the surface.

Cut the beef into long thin slices and add to the wok. Add kaffir lime leavs, fish sauce, sugar and aubergines. Cook for 2-3 minutes, then stir in the remaining coconut milk. Bring back to a simmer and cook unitl the meat and aubergines are tender.

Garnish with green chillies and Thai basil leaves.