Step 1

Heat 2 tbs oil in a wok over high heat until shimmering. Add the eggplant. Stir-fry for 7 minutes or until golden. Transfer to a plate. Set aside.

Step 2

Heat the remaining 1 tbs of the oil in the wok over high heat. Add the curry paste. Stir-fry for 2 minutes or until aromatic. Add the pork mince and stir-fry until browned. Add the sugar and stir-fry to combine. Add the stock, fish sauce and lime leaves and stir to combine. Reduce heat to low. Simmer for 20 minutes or until the liquid is reduced by half.

Step 3

Return the eggplant to the wok and cook for 5 minutes or until warmed through. Sprinkle with chilli and basil. Serve with steamed rice.