Red pork curry with eggplants

Ingredients

for 3 servings

• Pork pieces600 g (21.2 oz)
• Coconut cream180 g (6.3 oz)
• Diced eggplant150 g (5.3 oz)
• Coconut oil20 g (0.7 oz)
• Red curry paste5 g
• Spices5 g
• Thai basil5 g

Directions

1. Cut the pork into pieces and the eggplant into dice. Pick the Thai basil leaves.
2. Heat the coconut oil in a casserole over medium-high heat and sear the pork pieces with the red curry paste for 5 minutes, stirring to coat them well.
3. Add the diced eggplant and cook for 4 minutes so it takes on the spices.
4. Pour in the coconut cream, stir and bring to a simmer.
5. Cover and cook gently for 30 minutes over low heat, until the pork is tender and the sauce creamy. Adjust the salt and pepper.
6. Scatter over the fresh Thai basil just before serving, piping hot.