Gaeng Khiaw Waen (Green Curry with Pork)

Ingredients:

1 batch Thai green curry paste

For the Curry:
300g pork shoulder, thinly sliced
3/4 tsp palm sugar
4 green Thai aubergines (eggplants) [ie garden eggs]
50g pea eggplants
1 long red chilli
1 long green chilli
1 tsp Kaffir lime leaves, finely shredded
2 tbsp Thai holy basil leaves, finely shredded
700ml coconut milk

Method:

If using fresh coconut milk separate the milk from the cream and place in tow bowls. If using canned coconut milk don't shake the can before opening then skim the top cream off and place in one bowl before placing the remainder in another (it will be best to thin out the remainder with about 400ml water).

Heat a wok over medium heat then add 120ml of the coconut milk. Bring to a boil and cook until the oil separates out (about 2 minutes). Now stir in the curry paste and mix thoroughly (ensure that you keep stirring and flipping the paste over so that it does not burn). Continue cooking for about 3 minutes, or until the mixture becomes quite fragrant. As the paste dries out and begins to stick to the sides of the pan keep adding more coconut cream a few tbsps at a time (but ensure that the paste does not burn).

When the paste has finished cooking add the meat and 120ml coconut milk. Cook the meat on medium heat for 15 minutes, ensuring that you flip over every minute or two to prevent burning. If the mixture becomes too dry keep adding a little more coconut milk. Towards the end of the cooking time you should see a green film, or oil, begin to rise to the top of the curry.

At this point add the palm sugar and mix thoroughly. Now add the remaining coconut milk and bring the mixture to a rapid boil. Finally add the aubergines along with the chillies and boil for a further 2 minutes. Now add the lime leaves and the basil, take off the heat and serve accompanied with rice.