Green Thai Curry

Ingredients
1 cup thinly sliced pork
3 Tbsp green curry paste
1/2 cup coconut cream
1/2 cup thin coconut milk
5 Thai Eggplants, quartered                                                        

3 portable mushroom, quartered

1/2 red bell pepper cut into squares
2  green or red chilies, sliced diagonally
1/4 cup sweet Thai basil
1 Tbsp fish sauce
1  tsp palm sugar

Preparation:

To cook the curry, heat a wok over medium-high heat. Once hot, add the coconut cream. Stir frequently and cook the cream until the coconut oil separates. This should take about 5-10 minutes.

Once the oil separates, add 3 tablespoons green curry paste.  Fry this for a minute or two, until it is very fragrant and you start to see the oil again. Add the pork and  cook for 1 or 2 minutes.

Next, add the thin coconut milk and 1/4 cup of water, followed by the eggplant. Let simmer for about 5 minutes or until the eggplant has softened slightly.  Then add the mushrooms and the red bell pepper.

Turn the heat down to medium-low and add the palm sugar, fish sauce, Thai basil. Stir to combine and let simmer for another 2 minutes. Serve hot with jasmine rice.