Thai Yellow Pork Curry

• 2 tablespoons vegetable oil
• 2 small onions, thinly sliced
• 1 garlic clove, thinly sliced
• 500 g pork fillets, cubed
• 1 aubergine, cubed
• 400 ml coconut milk
• 3 kaffir lime leaves, shredded
• 2 tablespoons yellow thai curry paste or 2 tablespoons green curry paste
• 140 g shiitake mushrooms, sliced
• 220 g sliced water chestnuts, drained
• 2 tablespoons light soy sauce
• 1 teaspoon Thai fish sauce
• 10 -12 fresh basil leaves
• rice, to serve
• lime wedge, to serve

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.

vegetable oil, onions, garlic, aubergine, coconut milk, lime, yellow thai curry, shiitake mushrooms, water chestnuts, soy sauce, fish sauce, basil, rice, lime

Taken from www.food.com/recipe/thai-yellow-pork-curry-158608 (may not work)