1. Heat the oil in a large deep frypan and fry the curry paste over medium-low heat for a few minutes, stirring until fragrant. 2. Add the coconut milk, vegetable stock, sugar, eschalots, lemongrass and salt and simmer over low heat for 5 minutes. 3. Thickly slice the eggplant and cut each slice into quarters. 4. Add to the curry with the bamboo shoots, and simmer over low heat for 20 minutes or until tender. 5. Add the pork and simmer gently, stirring occasionally, for 5-8 minutes or until pork is cooked. 6. Stir in the fish sauce and lime juice, adjusting to taste. 7. Serve the curry with steamed rice and lime wedges, scattered with the coriander and mint leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
