Basic Directions:

Basic Directions:

1. Heat 1/2 the coconut milk in a large wok until bubbling. Cook until reduced by half, then add the curry paste. Cook until smooth and oily.
2. Add the sliced beef and fry until nearly brown, then add the other half coconut milk.
3. Add green chili, kaffir lime leaves, and pea eggplant. Cook for 2 minutes.
4. Remove from heat, stir in the basil, serve with rice. Garnish with basil, red chili, and kaffir lime slivers.

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