- Stir-fry green curry paste in a saucepan until fragrant; add ½ cup of coconut milk and bring to boil over medium heat.
- Add remaining coconut milk, fish sauce, sugar and bring back to boil. Add beef meat and simmer until cooked.
- Add green bean, eggplant and capsicum, simmer until vegetables are tender. Add kaffir lime leaves, basil leaves and chilli just before removing from heat. Serve with steamed jasmine rice.