This recipe is translated from Cookpad Thailand. See original: 
แกงเขียวหวานสันคอหมู
แกงเขียวหวานสันคอหมู 
Green Curry with Pork Shoulder
Gumlungjai @cook_16665756
Cooking Instructions
- 1
Heat the thick part of the coconut milk over medium heat. Add the green curry paste and stir-fry until fragrant and boiling.
- 2
Add the pork shoulder and stir-fry until cooked, then add the fingerroot and Thai eggplants.
- 3
Next, add the pea eggplants, cooked bamboo shoots, and red spur chilies. Stir everything together, then pour in the thin coconut milk. Bring to a boil and season with fish sauce, sugar, and pork-flavored seasoning powder. Taste and adjust the seasoning so it's slightly sweet.
- 4
Once the flavor is to your liking and the vegetables are cooked, add the Thai basil leaves and stir to combine. Turn off the heat.
- 5
Ladle into a bowl and serve.
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