Step 1

Slice pork into 2-cm (1-inch) thick chunks, or 6-mm thick stir-fry slices.

Step 2

Mix tamarind pulp with 200 ml water. Rub the pulp in water with your fingers and strain to obtain the juice.

Step 3

Cut each lemon grass stalk about 2-3 inches away from its base. Discard the top. Bruise lightly with the back of a knife or pestle.

Step 4

Heat up oil in a wok or cooking pot over medium heat. When hot, add shallots and stir-fry for a minute or so until fragrant.

Step 5

Add lemon grass, chilli paste, curry powder, curry leaves and tamarind slices.

Step 6

Stir fry together until the mixture is fragrant with the aroma of the combined spices. Be careful not to burn the spice mix - if it gets too dry, add 1 to 2 tbsp of coconut milk to the mix.

Step 7

Add pork and continue to stir fry, so that the meat is well coated with the spices. Fry for about 5 minutes.

Step 8

Add the tamarind juices, water and coconut milk. Stir to mix well and bring mixture to a gentle boil.

Step 9

Add seasonings and reduce heat to allow for gentle simmering. Continue to simmer for about 30 to 45 minutes, or until the meat is tender, and gravy is of your desired consistency (please read Recipe Notes below.)