Thai Green Curry Meatballs

Preheat the broiler on high.

Mix ground pork, minced cilantro, grated ginger, lemon juice, cornstarch, fish sauce, ground coriander and ground white pepper together until even. Divide and shape the mixture into 8 large meatballs.

In a large skillet, on medium-high heat, sear the meatballs on each side, until browned. Remove and set aside.

Clean the eggplant and trim off the stem. Peel the eggplant with a fruit-peeler, then cut it into triangular chunks. Drizzle 1 tablespoon of olive oil over the top.

Bake under the broiler until golden brown. About 10 to 15 minutes. Remove and set aside.

In a wok or a sauce-pot, heat and stir the coconut cream over medium-high heat for 7~8 minutes, until the moisture evaporates and the cream breaks (you will see oil separating from the white coconut milk solids). This process might splatter a bit, so you might want to cover the wok/pot partially with a lid.

Add 1/2 cup of green curry paste. Cook and stir for 2~3 min until the mixture is slightly browned on the edges of the wok/pot, but careful not to let it burn. Add 3 kaffir lime leaves and red chili, and cook for another minute, then add coconut milk and water.

Add the browned meatballs into the wok/pot, with 1 tsp of palm sugar (or dark brown sugar) and 2 tsp of fish sauce. Turn the heat down to cook for 15 min, then add the eggplants and simmer for another 15 min, or until you see oil floating to the surface of the sauce. Adjust the seasoning with more fish sauce and sugar if needed. Add 1 handful of Thai basil and let it wilt. Serve immediately with hot steamed jasmine rice.