Instructions: In a wok, preheat oil to just before the smoking point. Add red curry paste and combine well. Immediately add beef, eggplant and long bean. Cook 3 minutes, until beef is no longer pink. Add water, fish sauce, sugar and oyster sauce, stirring to combine. Cook another minute or two and finish by adding coconut milk, sweet basil, red chili and shredded Kaffir lime leaves. Cook until hot, stirring occasionally. Serve immediately.

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