Heat vegetable oil in a large pot over medium-high heat.

Add green curry paste and cook for 2 minutes, stirring constantly.

Add thick coconut cream and cook for 5 minutes, stirring occasionally.

Reduce heat to medium-low and cook until thick and oil separates from cream.

Pour in the remaining coconut milk and bring to a boil.

Add fish sauce, palm sugar, kaffir lime zest/juice, and raw pork.

Reduce heat to medium and cook for 5 minutes, or until pork is partially cooked.

Add Thai eggplants, peas, and kaffir lime leaves.

Cook for another 5 minutes, or until eggplants are tender and pork is cooked through.

If curry is too thick, add a few tablespoons of water to reach desired consistency.

Stir in Thai basil and cook for 1 minute, until wilted.

Garnish with cilantro and bell peppers before serving over rice.