Mix 1 packet of red curry paste with shrimp paste in a mortar. Add sour eggplant and pound until the juice is released. Add ground pork and mix well.

Heat 4 tablespoons of olive oil in a pan. Add garlic and sauté until fragrant. Add the mixture from the mortar and stir-fry in the pan, followed by the cherry tomatoes. Cook until done.

Season with salt and serve with side vegetables and pork rinds.