Heat a pan and add both the thick and thin coconut milk along with the red curry paste.

Stir-fry over medium heat, alternating between adding thick and thin coconut milk, until the oil separates and it becomes fragrant.

Once the coconut milk has separated (you may not need to use all the thick coconut milk),

Add the remaining thin coconut milk and bring to a boil. Add the simmered beef and stir so the curry paste blends into the meat.

Let it boil for a while, then add fish sauce and adjust the seasoning to taste.

Add the pea eggplant, Thai basil, chilies, and kaffir lime leaves. Stir to combine and turn off the heat.

Thank you for liking "Thai Red Curry with Beef and Pea Eggplant"!