How to make it

  • Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration or soked in water until use)
  • Heat oil in wok or pan over moderate heat until warm, about 30 seconds.
  • Add curry paste, sugar (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes.
  • Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes.
  • Add eggplant, ginger, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes.
  • Add fish sauce, lime leaves, chile, and bring to a boil, then remove from heat. Stir in half of basil.
  • Serve topped with remaining basil.

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  • cookingforfun 11 years ago
    I printed this out and I'm going to make this. Thanks
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