Heat a pan over medium-low heat. Add about 2 tablespoons of coconut milk and cook until the oil separates. Stir in the curry paste and cook until fragrant.

Add the pork and stir-fry until it starts to cook through. Season with fish sauce and palm sugar. Pour in enough coconut milk to just cover the pork. Bring to a boil, then add the pea eggplants and stir gently.

Once cooked, garnish with sliced red chili and kaffir lime leaves. Remove from heat and serve in a bowl.