Briefly stir-fry chili, bell bell pepper, spring onions, ginger, garlic one after the other in peanut oil. In parallel, heat curry paste in another wok in a little oil, stirring so that it does not burn, and when it smells hearty, extinguish with coconut cream, simmer briefly. Add kaffir lime leaves, lemongrass and simmer for 5 minutes, then add the stir-fried vegetables and melanzane and season with sugar and fish sauce. Bring to a bubbling boil. Put the fish robes on, close the lid and turn it off.
Fish should be cooked. Heat empty wok, pour in oil and deep fry Thai basil. Season curry with lime juice and fish sauce. Drizzle a little sesame oil over. Sprinkle with basil.
Serve with Thai rice (jasmine scented rice).