Thai Red Curry Pork

Instructions

1. Prepare the pork
   Pat the pork dry with paper towels and season lightly with salt. Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Add the pork and brown on all sides, about 5-7 minutes. Remove and set aside.
2. Create the curry base
   In the same pot, reduce heat to medium and add the red curry paste. Stir continuously for 1-2 minutes until fragrant. Add 1/3 of the coconut milk and stir until the oil begins to separate from the mixture (about 3-4 minutes).
3. Combine the curry
   Return the pork to the pot and stir to coat with the curry mixture. Add the remaining coconut milk, fish sauce, and palm sugar. Stir well to combine. Add the torn kaffir lime leaves and bring to a gentle simmer.
4. Simmer the curry
   Reduce heat to low and simmer uncovered for about 15 minutes, or until the pork is nearly tender. Stir occasionally to prevent sticking.
5. Add the vegetables
   Add the red bell pepper, bamboo shoots, and Thai eggplant to the curry. Continue to simmer for another 10 minutes, or until the vegetables are tender and the pork is fully cooked.
6. Finish and serve
   Taste and adjust seasoning with more fish sauce or sugar if needed. Remove from heat and stir in the Thai basil leaves. Garnish with sliced red chilies if desired. Serve hot with steamed jasmine rice.