Cut the beef into 5cm cubes. Wash the aubergines, cut into 3cm cubes. Pick the fresh coriander leaves.Peel and finely dice the onion.
Heat a wok and add a dash of olive oil. Cook the beef over a high heat until it is coloured on all sides. Season with salt. Remove the beef from the pan and mix with the curry paste, the milk, the coconut milk, the ground coconut and the onion. Leave to marinate.
In the same wok as the beef was cooked in, add a dash of olive oil, the aubergines and the lemon leaves. Cook the aubergines until they are golden. Add a little salt, the water, cover with a lid and cook for 5 minutes more. Add the beef in it's coconut marinade, add the double cream and a little milk if necessary. Adjust the seasoning and add the chopped coriander leaves.
Serve the dish in a deep bowl or plate and garnish with a few more chopped coriander leaves and plenty of the cooking sauce.
«This recipe also works with other meats such as chicken or prawns.»