Directions

To Cook

1. Grill or roast pork steak in an oven (medium-rare) and slice into 1cm thick. Set aside.
2. Heat oil in a wok or frying pan, stir-fry Valcom Green Curry Paste over low heat for 2 mins or until fragrant. Slowly add half of the Valcom Premium Coconut Milk and bring to the boil over medium heat.
3. Add the roast pork, Squid Brand Fish Sauce and sugar. Stir through.
4. Mix the remaining of Valcom Premium Coconut Milk with water and slowly add into the mixture. Bring to boil for 2 minutes.
5. Add eggplants, capsicum, kaffir lime leaves and red chilli. Stir well. Return to boil until the eggplants are cooked. Add basil leaves before removing from heat. Serve with steamed rice.