Place oil and curry paste in a large saucepan and stir over low heat until fragrant.
Add pork and cook, stirring, about 5 minutes or until browned.
Reserve 4 basil leaves for garnish and to the curry add the remaining basil, eggplant, carrot, beans, bamboo shoots, peppercorns, lime leaves and stock to the pan then bring to the boil. Simmer on low heat, uncovered, about 10 minutes or until vegetables are tender. Stir in the chillies.