Ingredients
For the pork
200g/7¼oz lean pork steak (pork steak is good for this)
olive oil for frying
1 aubergine
75g/2½oz reduced fat coconut milk
handful fresh basil leaves
2 tbsp fish sauce
2 tbsp sugar
2-3 tbsp Thai curry paste
5 fresh or dried kaffir lime leaves
150ml/5fl oz dry white wine
For the jasmine rice
jasmine rice, enough for 2
1 lemon grass stalk, bashed to release the flavours
1 garlic clove, halved
1 chilli, halved
piece of ginger
dried or fresh lime leaves
Method
1. Remove any visible fat from the pork and cut into cubes.
2. In a large non-stick pan or wok heat a drizzle of olive oil and brown the pork. Keep it moving to stop it burning.
3. Dice the aubergine and season with salt. Add it to the pan with the pork and cook for a minute or two.
4. Add the coconut milk. Stir until the pork and aubergine are coated then add the wine.
5. Now add the curry paste and stir in well. Add the fish sauce, sugar and lime leaves and cook for 8-10 minutes.
6. Add the shredded basil leaves before serving.
7. Cook the rice in boiling water according to packet instructions along with the lemon grass, garlic, chilli, ginger and lime leaves.
8. Drain well and discard the herbs and spices. Serve alongside the pork.