Heat a little oil in a pan. Sauté the panaeng curry paste until fragrant. Gradually add the thick coconut milk, stirring to dissolve the curry paste completely into the coconut milk.

Stir until the coconut milk starts to separate and release oil. Add the sliced pork and stir to coat with the curry paste. Once it comes to a boil, add the thin coconut milk. Make sure the curry is slightly thick and not too watery (it shouldn't be too runny for best flavor).

Season with palm sugar, salt, and ground roasted peanuts. Simmer over low heat for 15 minutes to let the flavors absorb into the pork. Finally, add fish sauce to taste, then turn off the heat and add the pea eggplants, sliced chilies, and kaffir lime leaves.