Serves 4, Prep 10 mins, Cook 15 mins
1 cup jasmine rice
500g pork mince
¹/³ cup panang curry paste
2 tblsps vegetable oil
4 baby eggplant, cut into
1 red onion, thinly sliced
200g green beans, thinly
270ml can light coconut milk
2 kaffir lime leaves, thinly shredded
½ cup torn fresh basil leaves
1 Cook rice in a large saucepan of boiling water until tender. Drain. Cover to keep warm.
2 Meanwhile, combine mince with paste.
3 Heat half the oil in a large, non-stick wok over a high heat. Add pork in two batches. Stir-fry until changed in colour. Remove.
4 Heat remaining oil in wok until hot. Add eggplant. Stir-fry for about 5 minutes, or until almost tender. Add onion and beans. Stir-fry for 2 minutes, or until tender.
5 Return pork to wok with milk and leaves. Stir-fry for 2 minutes.