Preparation

• In a medium saucepan, combine the curry paste and oil over medium-high heat, and cook, stirring, until the paste is fragrant, about 2 minutes. The paste will spatter quite a bit, so use a lid or splatter guard. Add the coconut milk and beef; bring to a boil. Reduce the heat to low, and simmer until the meat is tender, about 40 minutes. Add water as needed to ensure that the beef remains submerged.
• While the beef is cooking, fill a large bowl with cool water, and stir the lime juice into it. Trim and quarter the eggplant, and then put them in the lime water.
• When the beef is tender, drain the eggplant. Add the eggplant, bamboo shoots, fish sauce, and sugar to the beef. Increase the heat to return the curry to a boil, and then reduce the heat and simmer. Continue to cook until the eggplant are tender, 7 to 9 minutes. Season to taste with more fish sauce or sugar.
• Remove from the heat, and stir in the basil. Ladle the curry into a serving bowl. Sprinkle with the chile slices, if you like, and serve.