Ingredients

125ml / 4 fl oz / 1/2 cup vegetable oil
600g / 1 pound, 5 ounces beef topside, diced
500ml / 16 fl oz / 2 cups coconut cream (santan pekat)
2 bunches pea eggplant (terung pipit) or any aubergine or eggplant (terung)
3 sprigs Thai basil leaves (daun selasih)
Salt and pepper
Palm sugar (gula melaka) to taste
Lime juice to taste
Fish sauce to taste (optional)

Paste
100g / 3 1/2 ounces green chilies
1 large onion, peeled
10 shallots (red onion), peeled
4 coriander roots
4 coriander leaves (cilantro, Chinese parsley or ketumbar)
2 cm / 1 inch ginger, peeled
2 lemongrass (serai), finely sliced
2 Kaffir lime leaves (makrut, daun limau purut)
1 tsp roasted shrimp paste (belacan)
2 tbsp / 1 fl oz coriander powder (serbuk ketumbar)
2 tbsp / 1 fl oz fennel powder
1 tbsp / 1/2 fl oz white peppercorns or black peppercorns
1 cup water

Method

Heat oil and fry paste until fragrant.

Add in beef and stir-fry, and then cover the wok with a lid for 5 minutes at medium heat. Add coconut cream, pea eggplant, and Thai basil leaves and simmer for 25 minutes.

Add in Kaffir lime leaves, palm sugar, lime juice and salt and pepper to taste. Continue to simmer for 3 minutes, and then serve.