Thai Green Pork

• 2 tbsp peanut oil
• 1 1/3 lbs pork tenderloin, thinly sliced
• 2 tbsp green curry paste
• 2 None baby eggplant, coarsely chopped
• 1 large zucchini, coarsely chopped
• 1/2 cup canned baby corn, halved lengthwise
• 1 cup coconut milk
• 2 None kaffir lime leaves
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 1/3 cup loosely packed fresh cilantro leaves

1. Heat half the oil in a wok on high heat. Stir-fry the pork, in batches, until browned. Remove from wok.
2. Heat the remaining oil in the wok. Stir-fry curry paste until fragrant. Add the eggplant, zucchini and corn; stir-fry until the vegetables are tender. Add the coconut milk, kaffir lime leaves, lime juice, fish sauce and sugar; stir-fry for 2 mins. Return the pork to the wok and stir-fry until heated through. Season to taste.
3. Sprinkle with cilantro. Serve with steamed jasmine rice.

peanut oil, pork tenderloin, green curry, baby eggplant, zucchini, baby corn, coconut milk, lime leaves, lime juice, fish sauce, brown sugar, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/34509 (may not work)