1.To make curry paste, blend or process all ingredients with enough oil to form a paste consistency.
2.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.
3.Stir in coconut milk, eggplant, sauce, ginger, sugar and chilli. Bring to the boil, simmer, covered, until pork is tender. Stir in basil.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.