พะแนงสันคอหมู 
Cooking Instructions
- 1
Cut the pork shoulder into bite-sized pieces.
- 2
Thinly slice the kaffir lime leaves, reserving 3-4 whole leaves. Slice the red chili pepper into thin strips and remove the seeds. Prepare the pea eggplants by removing the stems.
- 3
Heat a pan over medium heat and add the vegetable oil. Stir-fry the curry paste until fragrant.
- 4
Add half of the coconut milk and stir until the curry paste is fully dissolved. Bring to a boil.
- 5
Add the pork and stir-fry until cooked through. Add the seasonings.
- 6
Pour in the water and continue cooking over medium heat until boiling. Add the pea eggplants and cook until they are tender.
- 7
Add the remaining coconut milk, sliced kaffir lime leaves, whole kaffir lime leaves, and chili strips. Stir to combine. The dish is now ready.
- 8
If you cover the pot, the eggplants will continue to cook a bit more. Serve hot with steamed rice. For an extra option, serve with a Thai-style omelet—it goes really well.
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