Heat a pan over medium heat and add the oil. Once hot, add the green curry paste and stir-fry.

When the curry paste becomes fragrant, add a little coconut milk (about 1/4 cup) and stir until the oil separates from the paste.

Once the oil separates, add the pork and stir-fry until cooked, then pour in the remaining coconut milk.

Add the eggplants, then season with palm sugar and fish sauce. Taste and adjust as needed—add seasonings gradually, as some curry pastes can be salty. If the curry is too thick, add a little water.