Thai Green Curry With Pork

• 1/4 cup Thai green curry paste
• 2 3/4 cups coconut cream
• 2 None kaffir lime leaves, shredded
• 2 None green chilies, halved, sliced
• 3 None small eggplants, sliced
• 2 tbsp fish sauce
• 1 None lime, juiced
• 1 tbsp palm or brown sugar
• 1 3/4 lbs pork tenderloin, sliced thinly
• 2 None small zucchini, cut into matchsticks
• 1/4 cup basil, leaves torn
• 2 tbsp cilantro, plus extra for garnish
• None None Steamed rice, to serve
• 2 None scallions, sliced

1. Stir curry paste in a saucepan on high heat for 1-2 mins, until fragrant. Add coconut cream, kaffir lime leaves and chilies. Bring to a boil. Reduce heat. Simmer for 4-5 mins, until thickened slightly.
2. Add eggplant, fish sauce, lime juice and sugar. Simmer, covered, for 5 mins. Stir in pork. Simmer, covered, for another 5 mins.
3. Stir in zucchini and herbs and cook, stirring occasionally, for 2-3 mins. Serve on a bed of rice, garnished with cilantro and scallions.

green curry, coconut cream, lime, green chilies, eggplants, fish sauce, lime, brown sugar, pork tenderloin, zucchini, basil, cilantro, steamed rice, scallions

Taken from recipes-plus.com/api/v2.0/recipes/27320 (may not work)