Pork, Eggplant, and Sweet Potato Green Curry

Thinly cut pork into pieces about 1-inch by 1-inch wide and tall and 1/2-inch thick. Julienne ginger into paper-thin 1-inch long pieces. Mince garlic and chili. Slice onion into 1/4-inch thick half moon slices.

Peel carrots and cut into 1/4-inch thick slices on a diagonal. Peel sweet potato and cut into 1/2-inch cubes. Depending on size of the eggplants, trim off top and cut in half or quarters. (If using Japanese eggplant, cut in half lengthwise then slice crosswise to make 1/2-inch thick slices.)

Heat 2 Tbs. oil in a wok over medium-high heat. Season pork with salt and pepper. Spread meat out in the hot pan so it is roughly in a single layer. Sear for a couple minutes per side to brown. Transfer meat to a plate.

Reduce the heat on the wok to medium and add remaining oil. Add ginger, garlic, and chili. Saute for about 3 minutes until fragrant but not browned. Add onion and increase heat to medium high. Cook for about 3 minutes until just softened.

Stir in curry paste. Cook for about 60 seconds stirring frequently. Add coconut milk and water, stirring to combine. Bring to a boil.

Add carrots, potatoes, eggplant and pork to the wok. Bring to a boil then reduce to a simmer over medium heat. Put a lid on the pan. Simmer for about 10-15 minutes until all vegetables are just tender.

Taste, adjusting seasoning if necessary with additional salt and pepper. Serve with cooked rice.