I love everything there is to love about Thai food; its simplicity of preparation and complexity of flavors. The balance of sweet, sour and salty varies from region to region as does the use of chili. Have a go at this one; adjust the chili to your taste. A little more lime juice here, a little more palm sugar there.

Serves 2

Ingredients

1 large tbs of red curry paste

375ml (12 fl oz) canned coconut cream

3cm (1 inch) knob ginger, peeled and finely sliced

5 kaffir lime leaves

2 tbs fish sauce (be sure to use one with no MSG)

1 tbs palm sugar

2 limes

6 golf ball size eggplant halved

1 cup of pea eggplants

350 (12 1/2oz) pork fillet, finely sliced steamed rice, to serve

1 cup bean sprouts

2 tbs fried shallots

Handful of fresh Thai basil

Method

Fry the curry in a a third of the coconut cream in a sauce pan. Cook a few minutes until the cream cracks or splits and the curry becomes aromatic. Add the ginger, 3 of the lime leaves and the remaining coconut cream. Bring to a boil, stir in fish sauce, palm sugar and squeeze in lime juice. Add the eggplant and pork. Bring to a boil and simmer for 1 minute.

Notes

Serve with the steamed rice, topped with bean sprouts, crispy shallots, the remaining 2 lime leaves finely shredded, and basil.