This dish is made special by the addition of green peppercorns which give the dish a lovely peppery flavor. It is also a good way of using red curry paste for something other than a normal Thai curry.
Put the oil into a wok and when it is hot add the red curry paste and fry for 1-2 minutes. Then add half the thick coconut milk and the beef and stir-fry until the outside of the beef looks cooked (about 2 minutes). Then add the big egg plants, small eggplants and young, green peppercorns and stir-fry to combine. Add the lesser ginger and kaffir lime leaves and stir-fry again.
Then add the sauce ingredients and stir-fry for 1 minute. Add the remaining thick coconut milk and the big, red chilli and stir-fry to combine. Turn off the heat and transfer to a serving dish.
Deep fry the sweet basil leaves in very hot oil for 1 minute and drain. Then put them on top of the beef. Pour the remaining thick coconut milk over the top and serve.
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