Remove any visible fat from the pork and cut into cubes
In a large non-stick pan or wok heat a drizzle of olive oil and brown the pork. Keep it moving to stop it burning.
Dice the aubergine and season with salt. Add it to the pan with the pork and cook for a minute or two.
Add the coconut milk. Stir until the pork and aubergine are coated then add the wine.
Now add the curry paste and stir in well. Add the fish sauce, sugar and lime leaves and cook for 8-10 minutes.
Add the shredded basil leaves before serving.
Cook the rice in boiling water according to packet instructions along with the lemon grass, garlic, chilli, ginger and lime leaves.
Drain well and discard the herbs and spices. Serve alongside the pork.