Pork Green Curry

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

1. Stir curry paste in a large saucepan on high heat for 1-2 mins, until fragrant. Blend in coconut cream, lime leaves and chili peppers. Bring to a boil. Reduce heat to low; 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 a further 5 mins.
3. Stir in zucchini and herbs and cook, stirring occasionally, for 2-3 mins. Serve with rice, topped with onions and additional cilantro.

green curry, coconut cream, lime, green chillies, japanese eggplants, fish sauce, lime, brown sugar, pork tenderloin, zucchini, torn basil, cilantro, rice

Taken from recipes-plus.com/api/v2.0/recipes/32981 (may not work)