Red Curry Paste

Quantity
2 tbsp	cooking oil
1 tbsp	red curry paste
2 cups	coconut milk
4	kaffir lime leaves, shredded
1½ tbsp	sugar
1½ tbsp	fish sauce
500 grams	lean pork, sliced
50 grams	pea eggplants (optional)
1	small red chili, sliced
2 tbsp	fresh chopped basil leaves

Method:

1. Heat the oil in a wok. Add the curry paste and stir-fry for about one minute.
2. Add coconut milk, kaffir lime leaves, fish sauce and sugar.
3. Bring the coconut milk to the boil. Add pork, chili and pea eggplants.
4. Simmer for about 5 minutes, until pork is cooked.
5. Add basil leaves.
6. Serve with steamed rice.