In a large skillet, brown the pork in the butter for 4 minutes over medium heat. Add the cabbage, onions, and mango and stir-fry for 3 more minutes. Add the wine or coconut milk and enough water to cover the meat mixture and bring to a boil. Immediately reduce the heat, stir in the curry paste, tamarind, garlic, and habanero chile and cook, covered, over low heat for 1 hour, stirring occasionally.
Remove the cover and add the eggplants, chayote, and navy beans. Cook, uncovered, over low heat for 1 hour, stirring occasionally. The curry sauce should be fairly thick.
