1.Heat the oil in a wok; stir-fry eggplant and mushrooms until tender. Add curry paste; stir until fragrant. Add coconut milk, stock, lemongrass and lime leaves; bring to the boil. Reduce the heat and simmer, uncovered, for 5 minutes.
2.Add pork, beans, sauce and sugar; return to the boil. Simmer, stirring, for about 3 minutes or until pork is tender.