Pork in Green Curry Sauce

Directions

1. Skim the thick coconut cream from the top of the coconut milk and place the cream in a large pot over medium-high heat, reserving the remaining milk to add in step 3. Cook the cream, stirring constantly, until it begins to separate, about 10 minutes.
2. Add the curry paste to the cream, stirring well to dilute the paste and blend it evenly into the cream. Simmer until aromatic, at least 2 minutes. Add the pork and lime leaves and mix well to coate the pork.
3. Add the fish sauce, sugar, and the reserved coconut milk. Bring the mixture to a simmer, add the eggplants, and continue to simmer until the pork is tender and cooked through, 20 to 25 minutes. Remove the pot from the heat, add the basil, and mix well.
4. Serve 8-oz/225g portions of the curry with 3 1/2-oz/100-g steamed rice. Garnish with chilies.