Thai Red Curry (Gaeng Phet)

• 250 g Jasmine rice
• 2 tbsp Sunflower oil
• 60 g Red curry paste
• 450 g Pork shoulder, boneless
• 800 ml Coconut milk
• 1 large Aubergine, firm
• 200 g Bamboo shoots
• 2 tbsp Fish sauce
• 2 tsp Palm sugar
• 1 piece Lime, juicy
• 20 g Fresh basil

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan according to the packet instructions. Keep warm with the lid on while you make the curry.
2. Cut the pork into bite-sized pieces. Cut the aubergine into chunky pieces, then rinse and drain the bamboo shoots.
3. Heat the sunflower oil in a large pot over medium heat. Add the red curry paste and cook for 2 to 3 minutes, stirring constantly, until fragrant and the oil starts to separate slightly.
4. Add the pork and stir to coat in the paste. Cook for 4 to 5 minutes until the outside loses its raw colour.
5. Pour in the coconut milk and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the pork is nearly tender and the sauce looks richer.
6. Add the aubergine and bamboo shoots. Simmer for 10 to 12 minutes until the aubergine is tender and the pork is cooked through.
7. Stir in the fish sauce and palm sugar until dissolved, then squeeze in lime juice to taste. Take off the heat and fold through the fresh basil just until wilted, then serve with the jasmine rice.

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