Thai-Style Yelow Pork Curry - serves 4

Preparation - 15 minutes cooking time - 20 minutes

2 tbsp vegetable oil
2 scallions, thinly sliced
1 pound pork fillet, cubed
1 eggplant, cubed
1 3/4 cups canned coconut milk
3 kaffir lime leaves, shredded
2 tsp yellow or green Thai curry paste
2 cups shiitake mushrooms, sliced
1 cup can sliced water chestnuts, drained
2 tbsp light soy sauce
1 tsp fish sauce
Handful fresh basil leaves
2 limes, cut into wedges

Heat the oil in a large pan and cook the scallions and garlic for 2 minutes. Add the pork and eggplant and stir-fry for 3-4 minutes until the pork turns creamy white.
Stir in the coconut milk, lime leaves, and curry paste and simmer for 10 minutes.
Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes. Stir in the soy sauce, and fish sauce, and fresh basil leaves.
Serve with plain rice and lime wedges for squeezing on top.