Add the coconut milk to a large deep-sided pan, together with the green paste. Bring to a boil, stirring the paste until it dissolves into the milk, then reduce to a simmer for 5 minutes.

Next, add the steak and continue to cook at a simmer for another 5 minutes.

Add the Thai eggplants and cook for a further 10 minutes, stirring occasionally.

When the steak is cooked and the eggplants are tender, add the bell pepper, fish sauce, lime leaves, and Golden Lakanto.

When the bell pepper is tender, stir in the Thai basil and transfer to a serving dish.