round or topside steak 500 g
coconut cream 250 ml (do not shake the tin)
Red curry paste 2 tablespoons, ready made
fish sauce 2 tablespoons
Palm Sugar (jaggery)1 tablespoon shaved
makrut (kaffir lime) leaves 5, halved
coconut milk 500 ml
Thai apple eggplants (aubergines) 8, halved
Thai basil 1 small handful, finely shredded

Cut the meat into 5 cm pieces, then cut across the grain at a 45 degree angle into 5 mm thick slices.
Put the thick coconut cream from the top of the tin in a saucepan. Bring to a rapid simmer over medium heat, stirring occasionally and cook for 5—10 minutes, or until the mixture splits (the oil starts to separate).
Add the curry paste and simmer, stirring to prevent it sticking to the bottom, for 5 minutes, or until fragrant.
Add the meat and cook, stirring, for 3—5 minutes, or until it changes colour.
Add the fish sauce, palm sugar, makrut leaves, coconut milk and remaining coconut cream, and simmer for 1 hour, or until the meat is tender and the sauce slightly thickened.
Add the eggplant and cook for 10 minutes, or until tender.
If the sauce is too thick, add a little water.
Stir in the basil leaves and serve.