- In a non-stick pan, stir-fry the beef over medium heat until cooked. Transfer the meat to a saucepan with the light coconut milk and salt. Bring to the boil over medium heat, then simmer for 15 mins, or until meat is tender.
- Heat oil in a wok on low heat. Add Valcom Green Curry Paste and stir-fry until fragrant. Slowly add coconut milk, stirring until oil appears.
- Add the curry mixture to the beef. Increase heat to medium-high, bring to the boil, add fish sauce, sugar, eggplant and Valcom Kaffir Lime Leaves, and simmer until well cooked. Garnish with basil leaves and red chilli, then remove from heat.