Name: Green pork curry
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 tablespoon peanut oil; 6 (360g) baby eggplants, sliced thinly; 200 gram fresh shiitake mushrooms, trimmed; 1/4 cup (75g) green curry paste; 400 millilitre can coconut milk; 1 1/2 cup (375ml) chicken stock; 2 10cm sticks fresh lemongrass, bruised; 5 kaffir lime leaves, torn; 1 kilogram pork fillets, sliced thinly; 300 gram green beans, trimmed, halved; 1 tablespoon fish sauce; 3 teaspoon brown sugar; 1 tablespoon lime juice; 1/4 cup firmly packed thai basil leaves

Ingredients

1 tablespoon peanut oil

6 (360g) baby eggplants, sliced thinly

200 gram fresh shiitake mushrooms, trimmed

1/4 cup (75g) green curry paste

400 millilitre can coconut milk

1 1/2 cup (375ml) chicken stock

2 10cm sticks fresh lemongrass, bruised

5 kaffir lime leaves, torn

1 kilogram pork fillets, sliced thinly

300 gram green beans, trimmed, halved

1 tablespoon fish sauce

3 teaspoon brown sugar

1 tablespoon lime juice

1/4 cup firmly packed thai basil leaves

Method

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.

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