Pork Curry with Pea-sized Eggplants

Having found the pea-sized eggplants that this dish calls for, we decided to make this really simple to make and good tasting fairly authentic Thai dish. You can use an already prepared Red Curry Paste, or make your own. You can also use a Green Curry paste, or even a Yellow one, each one will give a different flavour, but Red is the most common. I prefer my pork to be a little browned, I think that it would serve well, though I have been told that "it is not made that way". Sometime, I will do it that way, just to see what it tastes like.

Pork Curry with Pea-Sized Eggplants
From Authentic Recipes from Thailand by Sven Krauss
1/2 cup coconut cream
1 Tbsp Red Curry Paste (or Green, or Yellow)
350 g pork tenderloin, cut into bite-sized slices
1/3 cup pea-sized eggplants (optional)
1-1/2 cups thin coconut milk
1-1/2 Tbsp fish sauce
1 tsp sugar
5 kaffir lime leaves, halved
1 fresh red chili, thinly sliced
1/2 cup Thai basil leaves

Bring the coconut cream to a boil in a saucepan over medium heat, stirring constantly. Add the Red Curry Paste, pork, eggplant and coconut milk. Stir well and simmer over low heat until done, about 15 minutes.

Add the fish sauce, sugar, kaffir lime leaves and chili. Stir and heat through, then remove from heat and garnish with basil.