Green Curry Pork with Eggplant

An exotic somewhat sweet Thai dish featuring coconut milk and chicken stock with a heavy dose of green curry paste.

Instructions

In a small saucepan, heat ½-cup of the coconut milk over medium-high heat.

Cook, stirring constantly until it thickens and reduces in volume to about half (approx. 5 minutes).

Pour in the remaining coconut milk, the stock, sugar, fish sauce, pork, lemongrass and lime leaves.

Stir in the eggplant and bring to a boil; lower heat to simmer and cook for 3-5 minutes until the pork and eggplant are cooked.

Season the sauce to taste with extra fish sauce and/or salt.

Remove from heat, transfer to a serving bowl and garnish with cilantro.