Step 1

Place the pork and lemongrass in large saucepan, cover with cold water and bring to the boil over high heat. Reduce heat to medium and skim off any impurities that come to the surface. Add 2 cups (500ml) coconut milk and return to a simmer. Cover tightly with a lid, reduce heat to low and simmer for 2 hours or until pork is very tender. Transfer pork to a chopping board and, using 2 forks, tear into 5cm pieces.

Step 2

Meanwhile, for the curry paste, place all ingredients in a food processor with 1/4 cup (60ml) tepid water. Whiz, scraping down the side occasionally, to form a paste. Season to taste. Set aside.

Step 3

Heat half the oil in a heavy-based saucepan over medium-high heat. Add eggplant and cook, turning, for 4-5 minutes or until dark golden. Remove from pan with a slotted spoon and set aside. Add coconut cream, kaffir lime leaves and remaining 2 tbs oil, and cook, stirring, until coconut cream just begins to split. Stir in the curry paste and eggplant, and reduce heat to medium. Cook, stirring occasionally, for 15-20 minutes or until fragrant and eggplant is just cooked. Add palm sugar, fish sauce and remaining 1 cup (250ml) coconut milk, and bring to a simmer. Stir in the pork, chilli and Thai basil. Stir in lime juice and season to taste. Simmer for 5-6 minutes or until pork is warmed through.

Step 4

Divide pork and eggplant among bowls. Scatter with extra chilli and Thai basil to serve.