Thai Red Pork Curry With Aubergines

• 1 lb pork fillet, thinly sliced
• 1 medium aubergine, cubed
• 1/4 cup coconut cream
• 2 tablespoons Thai red curry paste
• 3 tablespoons fish sauce
• 1 1/2 tablespoons soft brown sugar
• 1 3/4 cups coconut milk
• 2 teaspoons lemongrass, pulp or 1 teaspoon grated lemon zest
• 2 fresh red chilies, sliced lengthways

1. In a wok melt the coconut cream, and cook for 4 minutes, do not allow it to brown, stir from the sides of the wok to the middle.
2. Add the curry paste, sugar and fish sauce, cook for 3 minutes.
3. Add the pork and stir fry for 6 minutes.
4. Add the coconut milk and simmer for 5 minutes.
5. Add the aubergine and lemon grass, cook for 5 minutes.
6. Serve with rice or noodles and garnish with the sliced chilie.

pork fillet, aubergine, coconut cream, red curry, fish sauce, brown sugar, coconut milk, lemon zest, fresh red chilies

Taken from www.food.com/recipe/thai-red-pork-curry-with-aubergines-341642 (may not work)