Green Pork Curry

Thanks to store-bought chili paste, this warm and hearty Thai stew is surprisingly easy and quick to prepare, making it a great option for a weeknight dinner. Garnish with fresh lime wedges and chopped hot chiles, if you want to spice this dish up.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

Ingredients
1 lb pork shoulder or 1 lb pork loin, thinly sliced
2 (14 ounce) cans coconut milk
2 tablespoons vegetable oil
1/4 cup green curry paste
3 Japanese eggplants, cut into 1/2 inch rounds
2 tablespoons fish sauce
1 tablespoon brown sugar
1/2 teaspoon salt
10 kaffir lime leaves (sold at asian markets)
1/2 cup fresh basil leaves (preferably Thai basil)
1 red bell pepper, thinly sliced
1 red onion, thinly sliced

Directions
In a large skillet, heat oil to medium-high. Add curry paste and sliced pork and sauté for five minutes. Add eggplant and sauté for another two minutes. Add the coconut milk, fish sauce, sugar, salt and lime leaves. Reduce heat to medium and simmer for 10 minutes. Add bell pepper and simmer for another two minutes. Add basil and onion. Serve immediately.