Set the pot over medium heat, add coconut milk. When the coconut milk boils, add the green curry paste. Stir-fry until fragrant. Add the pork. Stir-fry until the pork is almost cooked. Add the eggplant and carrots and cook until the carrots and eggplant are cooked. Season with sugar and fish sauce, add basil leaves and chili. Ready to serve.