Thai Yellow Pork Curry - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 small onions, thinly sliced
1 garlic clove, thinly sliced
500 g pork fillets, cubed
1 aubergine, cubed
400 ml coconut milk
3 kaffir lime leaves, shredded
2 tablespoons yellow thai curry paste or 2 tablespoons green curry paste
140 g shiitake mushrooms, sliced
220 g sliced water chestnuts, drained
2 tablespoons light soy sauce
1 teaspoon Thai fish sauce
10 -12 fresh basil leaves
rice, to serve
lime wedge, to serve

Preparation

Heat the oil in a large pan and cook the onions and garlic for 2 minutes.
Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white.
Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
Stir in the soy sauce, fish sauce and basil leaves.
Serve with plain rice and lime wedges for squeezing over.