For the paste, either place all the ingredients in a small blender with two tablespoons of water and blend, or finely chop and grind in a pestle and mortar.
For the curry, place a large wok over a medium heat, add the vegetable oil and then add the paste. Stir occasionally for 3-4 minutes to cook through.
Add the pork and stir fry to brown the meat on all sides. Add the quarters of Thai green aubergine, the hot stock, chilli and fish sauce. Bring to the boil and then reduce the heat to a simmer and cook for 5-8 minutes.
Add the lime leaves, kracthai, palm sugar, butternut squash, pea aubergines and fresh green peppercorns (or brined peppercorns).
Cook for a further 10 minutes, or until the butternut squash and green aubergines are just about cooked.
Finally add the chopped long beans and simmer for four minutes. Stir through the holy basil just before serving. Serve with steamed or boiled rice.