Process all ingredients for the chili paste except the green chilis in a hand mixer or mortar to a fine paste. Then stir in the green chilis.
Curry: Heat 200 ml coconut milk in a saucepan. Add chili paste and cook for 2 minutes. Add beef fillet and the remaining coconut milk and bring the pot contents to a boil. Add fish sauce and palm sugar, cook everything repeatedly for 2 minutes, then add melanzane and chilies and cook for 1 minute, add plucked lime leaf and cook for 1 minute, then add basil and remove from heat.
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