1.Stir curry paste in a saucepan on high heat for 1-2 minutes until fragrant. Add coconut cream, kaffir lime leaves and chilli. Bring to the boil. Reduce heat. Simmer for 4-5 minutes until thickened slightly.
2.Add eggplant, sauce, juice and sugar. Simmer, covered, for 5 minutes. Stir in pork. Simmer, covered, for a further 5 minutes.
3.Stir in zucchini and herbs and cook, stirring occasionally, for 2-3 minutes. Serve with rice, topped with coriander and onion.
You could use chicken or any firm-fleshed fish in this curry.
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