1. Heat the oil in a large pan and cook the onions and garlic for 2 minutes. 2. Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white. 3. Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes. 4. Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes. 5. Stir in the soy sauce, fish sauce and basil leaves. 6. Serve with plain rice and lime wedges for squeezing over. ---------------------------------------------------------------------------
Nutrition
Ingredients
