200g sliced lamb
120g string beans
80g purple eggplant
30g wild ginger
20g lime leaves
30g fresh pepper corn
50g Thai sweet basil
10g chopped garlic
10g small red chilies, chopped
20g big red chilies, sliced
30g white sugar
30g oyster sauce
10cc coconut milk1. Heat wok and add oil. When the oil is hot, add the garlic, small chopped chilies, curry paste and wild ginger. Stir and cook until the mixture is soft and flavorful.
2. Add the lamb, string beans, and eggplant to the curry paste. Keep stirring until fully cooked.
3. Add sugar and oyster sauce and stir well. Taste to see if more seasoning is needed.
4. Add the fresh pepper corns, sweet basil, and sliced chili. Stir well.
5. Ladle on to a plate, add coconut milk and serve.