1. Heat vegetable oil in a work over high heat. Add garlic and stir-fry for about 30 seconds. Add curry paste and stir-fry for another minute. Add eggplant and stir-fry until just softened. Add beef and 2 tbsp water and cook for another 2 minutes or until beef is almost cooked. Stir through fish sauce and sugar.
2. Then toss through basil, kaffir lime leaves and chilli. Remove from heat and serve.