INGREDIENTS
750g pork fillet
¼ cup coconut cream
2½ cups coconut
1 medium eggplant, chopped
1 tbsp fish sauce
1½ tsp grated fresh ginger
2 tsp palm sugar
3 small fresh green chillies, sliced
3 small fresh red chillies, sliced
¼ cup fresh basil leaves

Curry Paste
2 tsp dried chilli flakes
1 red Spanish onion, chopped
3 cloves garlic, crushed
2 tbsp chopped fresh lemon grass
1 tsp galangal powder
2 tsp chopped fresh coriander root
1 tsp grated lime rind
½ tsp shrimp paste
1 dried kaffir lime leaf
1 tsp paprika
½ tsp turmeric
½ tsp cumin seeds
2 tsp oil, approximately

This dish can be prepared a day ahead and the paste can be made a week ahead. For storage, cover and refrigerate. Do not freeze. Suitable for microwave.

1. Cut pork into 2cm slices, then cut slices in half. Combine coconut cream and curry paste in pan, cook for 1 minute or until fragrant. Add pork, cook 5 minutes.

2. Stir in coconut milk, eggplant, sauce, ginger, sugar and chillies. Bring to the boil, simmer, covered, until pork is tender.
Just before serving, stir in basil.

3. Curry Paste: Blend or process all ingredients with enough oil to form a paste consistency..