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Stir-fried ground pork with eggplant and green curry paste - Moo Pad Makua

2 tbsp oil
1 tbsp green curry paste
8 ounces ground pork
2 long Thai eggplants, thickly sliced
2 tbsp bean sauce
1 tbsp light soy sauce
1 tsp sugar
20 sweet basil leaves
1 large fresh chilli, finely sliced

Heat the oil in a wok, add the curry paste and stir well. Stir in the pork, then add the eggplant and stir again, cooking for about 8 minutes. Add the bean sauce, soy sauce and sugar. Stir-fry for about 3 minutes with covered pan to allow the eggplant to cook faster.

Add the basil and chilli. Stir thoroughly.

Ladle into dish and serve.