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In a pot, heat a little oil over medium heat. Add the beef chuck and cook until browned.
Stir in the Panang curry paste and cook for 2-3 minutes until fragrant.
Pour in the coconut milk, lime leaves, fish sauce, and sugar. Bring to a simmer.
Add the crushed peanuts and sliced red chili. Simmer for 15-20 minutes until the beef is tender.
In another pot, heat a little oil over medium heat. Add the pork loin and cook until browned.
Stir in the green curry paste and cook for 2-3 minutes until fragrant.
Pour in the coconut milk, fish sauce, and sugar. Bring to a simmer.
Add the Thai eggplant and simmer for 10 minutes until tender. Stir in the Thai basil leaves just before serving.
Rinse the jasmine rice under cold water until the water runs clear.
In a pot, combine the rinsed rice and water. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.