• 1 kg pork shoulder, cubed
• Coconut oil
• 2 bay leaves
• 1 cinnamon stick
• 10 curry leaves (fresh or dried)
• 2 cans (400g each) coconut milk
• 6 potatoes, peeled and halved
• 2-3 tablespoons (30-45ml) palm sugar
• 3 tablespoons (45ml) fish sauce
• 2 tablespoons (30ml) tamarind paste

CURRY PASTE

• 1 tablespoon (15ml) cumin seeds 1 tablespoon (15ml) coriander seeds
• 6 long dried chillies, soaked in water
• 4 cardamom pods
• 4 cloves
• 1⁄3 cup (80ml) dry-roasted peanuts
• 4 cloves garlic
• 4cm piece of ginger
• 2 shallots or 1 small red onion

FOR SERVING

• Jasmine rice
• Handful of chopped coriander

Place all the curry paste ingredients in a blender and blitz until smooth, or pound using a mortar and pestle.

Melt coconut oil in a large saucepan and fry the curry paste until fragrant. Tip in the pork and carry on frying until the meat is well coated and begins to colour.

Add the spices and coconut milk, plus 1½ cups water, cover and simmer for 45 minutes.

Add the potatoes, palm sugar, fish sauce and tamarind paste, and continue cooking until the meat and potatoes are tender.

Serve over jasmine rice, scattered with chopped coriander.

WHY NOT…

… replace the tamarind paste with equal quantities of lime juice or rice wine vinegar and brown or palm sugar, mixed together, or use pomegranate molasses.

… add flat rice noodles to the dish and serve it as a Thai-style ramen.

… make a quick version by using shop-bought curry paste, and pork fillet that has been seared and added at the end of the cooking time.