This is one of my favourite fast meals to make for my husband and myself. I use a lean pork and various eggplants. Sometimes I just slice the Japanese long purple eggplants into 1 1/2" long pieces, other times I use the green and white golf ball sized Thai eggplants.

If you can't find either of these types of eggplants you can cube regular Italian globe eggplant into 1 1/2" cubes. There is no need to peel eggplants as the skin softens and cooks quickly.

The fresh Kaffir Lime (Bai Magroot) adds a lovely fragrance as well as lime undertone to this spectacular green curry. Remember green curry is usually the hottest of all Thai curries, but you can adjust the heat by using less of the green curry paste in ratio to the coconut milk amount.

Serves 2

Ingredients

8 oz lean pork (mu) butt or tenderloin
3 tbs. green curry paste
1 cup coconut milk
6-8 Thai round eggplants (ma-keua prah), cut in half
or Long Asian eggplants sliced 1" thick
1/2 cup small pea eggplants (ma-keua puang)if available,
handful Thai basil leaves (bai Krapao)
1-2 red chiles, sliced (phrik chee fa)
3 kaffir lime leaves (bai magroot), torn
2 tbs. fish sauce (nam pla)
1/2 cup water

Method

Heat wok over medium flame, fry green curry paste with the solid part of the coconut milk until fragrant.

Add pork, and stir-fry until the meat is no longer pink.

Add the remaining coconut milk, water and eggplants. Bring to a gentle boil, reduce heat to a simmer and cook until eggplants are done, about 5 minutes.

Add fish sauce, Thai basil leaves, and red chiles.

Serve with steamed Jasmine rice.

Variation: Substitute baby corn or peas in place of eggplant