1. Heat 1 tbsp vegetable oil in a cooking pot over medium heat. Saute the homemade green curry paste until aromatic, add the coconut milk and water and bring it to a quick boil.
2. Add pork (or chicken) and eggplants, and bring it to boil again. 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.