Heat the oil in a wok over medium heat and fry the green curry paste for 1-2 minutes until it smells strongly. Add 250 ml of coconut milk and boil the mixture for 2-3 minutes, until the milk starts to thicken and the oil floats to the top. Add the meat, keep stirring for 4 minutes, pour in 475 ml of water and bring to the boil. Turn the heat down, put a lid on the pan and keep stirring regularly for about 20 minutes.
Add the fish sauce and sugar. and cook for 5 minutes. Add the aubergines and peppers, bring to the boil and let them cook for 5 minutes. Stir in the basil leaves and remove the pan from the heat.
Serve the curry with the boiled vermicelli, bean sprouts, water spinach and hard-boiled eggs.