Rinse the lamb and soak it in milk for a while.

Heat oil in a pan. Add the green curry paste and stir-fry until fragrant. Squeeze the milk from the lamb and add the lamb to the pan. Stir-fry with the curry paste.

Pour in milk (or water) just enough to moisten the mixture.

Add the eggplant and broccoli.

Stir-fry everything until cooked through. Season to taste with fish sauce and sugar, then add Thai basil leaves.