Green Curry Pork With Eggplant

• 1 2/3 cups coconut milk divided use
• 2 ounces green curry paste
• 1 cup pork stock /broth
• 2 tablespoons palm sugar Thai, OR light brown sugar
• 1 teaspoon fish sauce
• 1 pound pork shoulder, leg, or other cut, sliced into thin bite-sized pieces
• 2 stalks lemon grass tender inner part of bottom third only, bruised
• 6 kaffir lime leaves substitute 1 teaspoon finely grated lime zest
• 2 cups eggplant sliced, Japanese, Chinese or Thai
• 2 ounces coriander leaves cilantro, coarsely chopped

1. 1. Heat 1/2 cup of the coconut milk in a small saucepan over medium-high heat. Cook, stirring constantly, until it reduces by about half and thickens considerably (about 5 minutes). Mix in the curry paste and cook for an additional minute.
2. 2. Pour in the remaining coconut milk, stock, sugar, fish sauce, pork, lemongrass, and kaffir lime leaves, then stir in the eggplant and bring to a boil. Lower the heat to simmer for 3-5 minutes until the pork and eggplant is cooked. Taste the sauce and adjust seasoning with fish sauce, salt and/ or sugar.
3. 3. Remove from the heat, transfer to a serving bowl and garnish with the coriander leaves

coconut milk, green curry, pork stock broth, palm sugar, fish sauce, pork shoulder, lemon grass tender, lime, eggplant, coriander leaves cilantro

Taken from www.yummly.com/recipe/Green-Curry-Pork-with-Eggplant-2255074 (may not work)