Thai Beef with aubergines and basil

This dish of beef, peppers, aubergines and basil is stunning, it's quick and has bags of flavour; chilli heat, sweet coconut, curry and ginger, with the heady bouquet of basil.

I used the aubergines that we can buy at Booths, I think they may be different in Bangkok. Either way it works and the aubergines bulk the dish out.

Ingredients:-

Rump steak sliced into thin strips, marinate with a little light soy and rice wine vinegar
Aubergine
Ginger grated 2 tblsp
Garlic
Chilli to taste
Chicken stock cube
Tblsp Thai green curry paste
Coconut milk
Some water
Salt
Sugar
White pepper
Spring onions, and lots and lots of basil and a sliced sweet pepper to finish and garnish.

Method:-
Put your rice on
Cut the aubergine into rounds then brush`with a little oil and bake 180 for fifteen mins then turned over for another fifteen mins. They should be brown but will finish in the sauce anyway.

The stir fry takes about fifteen mins. Get your wok hot, add oil and the ginger then the beef, when browned add the garlic, then add the chilli, the curry paste then some water and the coconut milk, salt, sugar and pepper. Simmer for a minute then add the aubergine. Add finely cut spring onions and about twenty basil leaves and serve with sliced sweet red pepper or thinly sliced chilli.