Green Pork Curry - cooking recipe

Ingredients

1 lb pork shoulder or 1 lb pork loin, thinly sliced
2 (14 ounce) cans coconut milk
1/4 cup green curry paste (small cans sold at thai or asian markets)
3 Japanese eggplants, 1/2 inch cubes
2 tablespoons fish sauce
1 tablespoon palm sugar or 1 tablespoon brown sugar
1/2 teaspoon salt
10 kaffir lime leaves (sold at asian markets)
1/2 cup Thai holy basil or 1/2 cup other fresh basil leaf
1 red bell pepper, thinly sliced

Preparation

In large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
Add curry paste and cook 2 minutes.
Add sliced pork and stir fry 4 minutes.
Add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
Simmer for 10 minutes, stirring occasionally.
Taste and adjust seasoning with more fish sauce or sugar.
Slice remaining lime leaves into very thin strips.
Add lime leaves and basil.
Serve over jasmine rice.