1. Heat 1 tbsp vegetable oil in a cooking pot over medium heat. Saute garlic until fragrant and add the homemade green curry paste, cook until aromatic, add the coconut milk and water.
2. Add pork (or chicken) and eggplants, and bring it to boil. Reduce the heat to low and and let it simmer for about 10 mins with a lid or until the vegetables are wilted and the curry soup has slightly thickened.
3. Add all the ingredient A to season.
4. Finally add the green bell pepper and bring it to a quick boil.