Pork And Eggplant (Aubergine) Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 tablespoons thai green curry paste
400 ml coconut milk
400 ml vegetable stock
1 tablespoon caster sugar
2 shallots, slice
2 lemongrass, stems cut into 3cm lengths (white part only)
500 g eggplants
225 g sliced bamboo shoots, rinsed & drained
400 g pork fillets, halved lengthways, thinly sliced into strips
1/2 teaspoon salt
1 tablespoon fish sauce (or to taste)
1 tablespoon lime juice, plus wedges to serve (or to taste)
1/4 cup coriander leaves
1/4 cup mint leaf

Preparation

Heat the oil in a large deep frypan and fry the curry paste over medium-low heat for a few minutes, stirring until fragrant.
Add the coconut milk, vegetable stock, sugar, eschalots, lemongrass and salt and simmer over low heat for 5 minutes.
Thickly slice the eggplant and cut each slice into quarters.
Add to the curry with the bamboo shoots, and simmer over low heat for 20 minutes or until tender.
Add the pork and simmer gently, stirring occasionally, for 5-8 minutes or until pork is cooked.
Stir in the fish sauce and lime juice, adjusting to taste.
Serve the curry with steamed rice and lime wedges, scattered with the coriander and mint leaves.