Directions

1. 1. Heat ½ 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