Heat the oil in a large pan and add the chilli paste. Cook for a minute. Add the beef and stir-fry over a high heat for a minute.
Add the coconut cream, fish sauce and sugar and bring to the boil. Cook for a minute, stirring them round the pan.
Add the aubergine, peppercorns, chillies, ginger and lime leaves. Cook for about 2 minutes, sprinkle with the basil leaves and serve.
© 1994 Keith Floyd estate. All rights reserved.