Ingredients
1lb  Grilled beef; sliced

15 Dried red chili peppers-chopped & soaked in boiling-water
7 Cloves garlic
5 Shallots
1 tteaspoon Peppercorns; black or white
1 tbs coriander root; chopped
5 tbs Lemon grass; sliced
2 tbs Galangal; sliced
1 teaspoon Kaffir Lime zest
1 teaspoon Shrimp paste - gupi
5 teaspoons Fish sauce - nam pla
1 teaspoon Palm sugar
2 cups Baby eggplant; chopped
1 cup thai basil leaves
1/2 cup prik chee-fa peppers; shredded
1/2 cup Kaffir lime leaves; shredded
5 cups Water

Instructions
1. Drain chilies & reserve the water to go as part of the 5 cups water called for later.
2. In a mortar & pestle or food processor grind together the ingredients, from dried chilli to kaffir lime zest, into a fine paste.
3. Add shrimp paste & mix well.
4. Put the reserved water and enough more to make 1 cup in a wok & bring to a boil while
5. bring 4 more cups of water to a boil in a pot.
6. Add paste mixture to the wok & boil until fragrant.
7. Add grilled beef to the wok,
8. stir until blended.
9. Season with fish sauce & palm sugar, then pour mixture into the pot of boiling water.
10. Add eggplant, basil leaves, chilli & lime leaf shreds & mix well.

Transfer to serving platter & garnish with more chilli shreds & whole basil leaves. Serve with steamed thai jasmine rice.