In a saucepan, bring vegetable stock to a boil, add red curry paste and stir until well mixed.
Add eggplant, and stirring constantly, cook 3-4 minutes or until the eggplant is half cooked.
Add sliced beef to cook for several minutes, then season with soy sauce. (If the curry is too thick, add a little extra stock. Add chillies, kaffir lime leaves and Thai basil leaves.
Add milk, stir and remove from heat immediately. Serve with cooked brown rice.
When cooking curries made with low fat or skim milk, care must be taken to avoid boiling them after the addition of the milk. Boiling them will cause the sauce to separate, and while not affecting the flavour, the appearance certainly won't be enhanced.
Makes 1 servings