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1.
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Peel and cut up potatoes and put aside in a bowl of cold water.
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Chop onions.
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Then cut up the pork, into bite-sized pieces.
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Mince ginger in a food processor or with a microplane.
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2.
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Heat the olive oil in a large pot or Dutch oven.
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Add the onion and ginger and saute for about 2 minutes.
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3.
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Add the meat and cook for ten minutes on medium-high heat.
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Add curry paste and stir for 4 minutes
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4.
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Drain the potatoes.
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Add potatoes and broth (enough to cover everything, roughly 5 cups.
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You may need a little more or a little less).
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5.
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Bring to soft boil, turn heat down low or warm if it threatens to keep boiling and let simmer for an hour.
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6.
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Add coconut milk.
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7.
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Let the mixture simmer until meat is tender, checking every 15 to 20 minutes.
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If it looks like its scorching, take pot off heat and leave alone for 5 minutes but dont scrape the bottom of the pot.
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Note: If broth is too thin, mix 2 tablespoons of cornstarch in 2 tablespoons of water, then add the mixture into the curry and stir until it thickens to your liking.
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This will thicken it up.
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Serve over hot jasmine rice and alongside some naan bread.
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I also enjoy sweet mango chutney!
