Fry the paste in the frying pan, stirring constantly. Gradually add the thick coconut milk.
Add the pork and the eggplant cubes. Cook gently, stirring occasionally, until the meat is cooked (about 4 to 6 minutes). In between, add a little bit of narrow coconut milk.
Mix with the fish sauce, sugar and thinly sliced linomen leaves and chili peppers and season. The sugar should be all melted into the sauce. Sprinkle with the basil leaves and serve on the spot.
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