Green Curry With Pork

Since living here I have not made curry.  We love all kinds of curry around here, but mostly we love Thai style curries.  One would think that finding curry paste while living in Asia would be a simple task -right?  WRONG.  I have yet to find curry paste in Korea.  Sure I know I can make it, but really I'm just far too busy (lazy) to do that.  Plus there is no shortage of good Thai food here.  HOWEVER being on the Whole 30 has made me rethink eating out - first I can't read the menu and second Korean's don't like to tell you no (cultural thing) so I never really know if what I am hearing is the gospel or just them being nice and me not reading between the lines, SO I finally broke down and ordered some Mae Ploy Curry pastes (in all flavors!) from Amazon as I know the Mae Ploy brand is 'clean' and so I was finally I was able to kick our craving for curry without worrying that there might be some palm sugar lurking somewhere behind the kaffir leaves in our curry.....

So without further ado, here is my first attempt at a clean version of Green Curry.

What you need:
2 1/2 TBL Mae Ploy Green Curry Paste. (I have to order it on Amazon.)
1 can coconut milk
1 1/2 - 3 cups chicken broth
2.5 lbs thinly sliced pork (and of course you can be creative and use chicken, shrimp or just veggies!)
1 -2 tsp fish sauce
3-4 Kaffir lime leaves - if you can find them!
2 Japanese eggplants
1 1/2 cups snap peas
1 -2 cups of mushrooms - I have NO IDEA what type I used.  (See picture.)

To get this done:
Pour coconut milk in a large dutch oven
Add the green curry (more or less to your liking) mix well.
Add 1 1/2 cup of chicken broth cooking till nice and fragrant (almost a boil).
Add pork cook for about 3-5 minutes .
Add peas and eggplant. 
Cook till all pork is cooked through.
Add more chicken broth (as needed).
Add mushrooms & kaffir lime leaves.
Add fish sauce to taste.
Simmer for 10 -15 minutes.

I served this with mashed cauliflower.  :o)