Heat oil in a large saucepan. Add ginger and lemongrass. Cook for a couple of minutes being careful not to burn. Add red curry paste and cook a further minute or until fragrant.

Next, add chicken stock and kaffir lime leaves. Bring to the boil and turn to simmer, uncovered, for approx. 15 – 20 minutes or until the sauce has thickened slightly. Remove from heat, cover with a lid, and let the flavours stew whilst you prepare the other ingredients.

In a separate frying pan, add another tablespoon of oil, fry aubergines with a sprinkling of salt over medium heat for 5 minutes. Add peppers and pork with a dash more salt and cook a further 1 minute.

Back to the curry sauce: Transfer pork, peppers, and aubergine to the curry sauce along with chopped spring onions and green peppercorns. Raise the temperature to medium heat and cook until the pork is just done. Do not overcook as the pork will become tough and the vegetables soggy.

Remove curry from heat. Squeeze over the juice of 1/2 lime. Stir half the Thai basil leaves through the curry. Divide between bowls and garnish each bowl with the remaining basil leaves. Serve with rice and additional lime wedges.