Ingredients

Steps

• Trim the fat from the pork and cut it into cubes.
• Heat olive oil in a pan and brown the pork thoroughly.
• Add the diced and salted aubergine to the pan and cook for two minutes.
• Stir in the coconut milk and white wine until the ingredients are coated.
• Incorporate the curry paste, fish sauce, sugar, and lime leaves, then simmer for ten minutes.
• Mix in the shredded basil leaves just before serving.
• Boil the jasmine rice with lemon grass, garlic, chilli, ginger, and lime leaves.
• Drain the rice, remove the aromatics, and serve with the pork curry.