- Heat ½ cup coconut milk in a wok over medium heat. Add lamb and stir-fry until cooked. Transfer lamb to a saucepan with light coconut milk. Bring to the boil and then simmer until the meat is tender.
- Heat oil in a wok over low heat. Add Valcom Green Curry Paste and stir-fry until fragrant. Add the rest of the coconut milk and keep stirring until oil appears.
- Add curry mixture into the saucepan, turn up the heat to medium, and bring to the boil. Add fish sauce, sugar, eggplants and Valcom Kaffir Lime Leaves, and simmer until well cooked. Garnish with basil leaves and red chilli before removing from heat.