Heat the oil in a braiser pan, add the curry paste and stir until it melts.

Add the meat and fry until it changes color.

Add half the coconut milk and cook until meat is soft.

Add the eggplants, finely chopped kaffir lime leaves, fish sauce and rest of the coconut milk. Cook until eggplants and meat are fully cooked and done, about 10 minutes.

Can be served with rice or eaten as is.