Add the Thai green curry paste to the pan over medium heat.
Add about 3 tablespoons of coconut cream to the pan.
Stir the two ingredients together until fragrant.
Add the rest of the coconut cream to the pan.
Add the coconut milk to the pan.
Bring the liquid to a boil.
Add the beef and use a spoon to separate each piece from each other.
Add the Thai eggplant and stir.
Add the pea eggplant.
Season with fish sauce (you may want to taste-test the curry before adding this because different brands of Thai green curry paste can taste different).
Add the sugar to round out the flavor.
Hand-tear the kaffir lime leaves into the pan.
Add the Thai basil leaves to the curry.
Turn off the heat and remove the pan from the burner or stove.
Transfer the curry to a serving bowl and garnish with red Thai chili and Thai basil leaves.
Serve immediately with steamed rice or fermented rice noodles (khanom jeen).