Thai Green Pork - cooking recipe

Ingredients

2 tbsp peanut oil
1 1/3 lbs pork tenderloin, thinly sliced
2 tbsp green curry paste
2 None baby eggplant, coarsely chopped
1 large zucchini, coarsely chopped
1/2 cup canned baby corn, halved lengthwise
1 cup coconut milk
2 None kaffir lime leaves
1 tbsp lime juice
1 tbsp fish sauce
2 tsp brown sugar
1/3 cup loosely packed fresh cilantro leaves

Preparation

Heat half the oil in a wok on high heat. Stir-fry the pork, in batches, until browned. Remove from wok.
Heat the remaining oil in the wok. Stir-fry curry paste until fragrant. Add the eggplant, zucchini and corn; stir-fry until the vegetables are tender. Add the coconut milk, kaffir lime leaves, lime juice, fish sauce and sugar; stir-fry for 2 mins. Return the pork to the wok and stir-fry until heated through. Season to taste.
Sprinkle with cilantro. Serve with steamed jasmine rice.