Step 1 Spray a non-stick pan with oil and place over high heat. Add lamb and stir-fry for 2 minutes. Add curry paste and stir-fry for 2 more minutes. Remove from heat and set aside.
Step 2 Re-pray pan with a little more oil. Add eggplant and stir-fry for about 5 minutes until golden and tender. Remove from pan and set aside.
Step 3 Re-spray pan with oil. Add garlic and green onions and stir-fry until golden. Add chilli, ginger, tomato, lime leaves and shrimp paste. Stir-fry for a few seconds until tomato softens.
Step 4 Add eggplant back to pan. Add soy sauce, sugar, lime juice and 1/4 cup water. Simmer for 2 minutes. Add lamb back in and heat through. Garnish curry with kaffir lime leaves and lime wedges and serve with rice.