Preparation:

Clean the skin from the meat and cut the cross fiber into slices of approx. 3 mm.

Cut the eggplant into cubes.

Boil the coconut cream and broth together for a few minutes. Stir in the curry paste.

Add the meat slices, eggplant and basil.Boil for a few minutes.Season with sugar and fish sauce.

Serve the curry in a separate bowl, garnish with chili strips.

If you want a thicker sauce, you can add cornstarch.