1. Slice the beef or chicken into thin pieces.
2. Sauté the curry paste in the oil over a medium heat until fragrant. Reduce the heat and gradually add 1.5 cups of the coconut milk a little at a time. Stir until a film of green oil surfaces.
3. Add the beef or chicken and kaffir lime leaves. Continue cooking for 3 minutes until fragrant and the beef or chicken is cooked through.
4. Transfer to a pot and place over medium heat. Cook until boiling.
5. Add the remaining coconut milk. Season with sugar and fish sauce.
6. When the mixture returns to the boil, add the eggplants. Cook until the eggplants are done. Sprinkle sweet basil leaves and red chilies over,
and then turn off the heat.
7. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Green curry paste

1. Combine the coriander seeds, cumin and peppercorns in a mortar and pound well. Transfer to a bowl and set it aside.
2. Pound the hot chili and salt together well. Add all the remaining ingredients, except for the shrimp paste, and pound until well mixed.
3. Add the cumin mixture and shrimp paste. Continue pounding until smooth and fine.