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Heat the oil in a large wok or pot over medium heat until it shimmers.
Add the green curry paste and fry, stirring, until it loosens up and smells fragrant.
Pour in the coconut milk and stir to combine. Add the palm sugar, fish sauce, salt, and rosdee seasoning powder. Bring to a gentle simmer and make sure the palm sugar dissolves.
Add the pork and stir gently until the meat turns opaque and feels tender, about 3 minutes.
Add the Thai eggplants, yard long beans, pea eggplants, and chilies if using. Let the curry simmer until the vegetables are tender but still hold their shape.
Turn off the heat, add the sweet basil, and give everything a gentle stir. Serve hot with jasmine rice or rice vermicelli noodles.