Heat a wok and add one-third of the coconut milk, allow it to boil and thicken slightly. Stir in the curry paste and cook for 4 minutes. Add the rest of the coconut milk, the stock, then the aubergine and green beans. Simmer for about 10 minutes until the aubergine is soft.
Season the sauce with the fish sauce and sugar- taste to check the balance is right. Lastly add the strips of beef, cook for 3 minutes and remove from the heat. Ladle over rice and top with Thai basil.
400ml coconut milk
1 quantity red curry paste (see recipe)
200g Green Beans, cut into thirds
1 small aubergine cut into small dice
2-3 tablespoons fish sauce
1 teaspoon Muscovado sugar
600g lean beef steak, cut into thin strips
Thai Basil to finish