Thai Yellow Pork Curry

Ingredients

• 2 tablespoons vegetable oil
• 2 small onions, thinly sliced
• 1 garlic clove, thinly sliced
• 500 g pork fillets, cubed
• 1 aubergine, cubed
• 400 ml coconut milk
• 3 kaffir lime leaves, shredded
• 2 tablespoons yellow thai curry paste or green curry paste
• 140 g shiitake mushrooms, sliced
• 220 g sliced water chestnuts, drained
• 2 tablespoons light soy sauce
• 1 teaspoon Thai fish sauce
• 10-12 fresh basil leaves
• rice, to serve
• lime wedge, to serve

Directions

1. 1

   Heat the oil in a large pan and cook the onions and garlic for 2 minutes.

2. 2

   Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white.

3. 3

   Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.

4. 4

   Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.

5. 5

   Stir in the soy sauce, fish sauce and basil leaves.

6. 6

   Serve with plain rice and lime wedges for squeezing over.