Thai Green Curried Pork

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   1.

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   Put the pork slices in a bowl and toss them with 1/2 tablespoon curry paste.

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   Set aside until ready to cook.

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   2.

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   Heat a wok or large, deep skillet over high heat until very hot.

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   Add 1 tablespoon of oil and the pork, stir-frying until just cooked through (about 6 minutes).

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   Remove pork to a large bowl and set aside.

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   3.

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   Heat the remaining tablespoon of oil in the wok and add the onion and eggplant, stir-frying until the eggplant is soft and the onion is crisp-tender, about 5 minutes.

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    Add to the bowl with the pork.

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    4.

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    Reduce heat under the wok to medium-high, and pour in the coconut milk.

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    Add the lime juice, fish sauce, sugar, and remaining 2 tablespoons of curry paste.

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    Stir well and bring to a boil; let reduce and thicken slightly.

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    Taste to see if you want more sugar or fish sauce.

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    5.

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    Add the pork and vegetables to the sauce in the wok, along with the bamboo shoots and peas.

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    Stir everything together for another 2 to 4 minutes, until hot and well-coated.

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    6.

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    Serve over rice with basil strewn across the top.

No additional tips available.