1 heaped tsp. finely chopped ginger 1 heaped ehaeufter tsp. finely chopped garlic enough Asian atic basil.
Cut the meat into 1cm thin slices, this into strips. Marinate with sesame oil and soy sauce. Sauté ginger, garlic and shallots in hot oil, add meat in batches, quickly fry over high heat until crispy all over. Take out, put aside. Cut the melanzani into 2 cm cubes and roast them patiently in the frying fat. Season with salt and season with pepper. Season with sugar. Mix curry paste and fish sauce with water until smooth, pour into frying pan. Simmer on low heat for 2-3 minutes until the melanzane are cooked and a thick sauce has formed, season with a little lemon juice. Repeatedly pour in the meat cubes along with the juice that has escaped and simmer on very low heat for a few min. To serve, sprinkle with Asian basil and very finely chopped lemon leaf.