Step 1

For curry paste, dry-roast spices, then process all ingredients in a food processor with 1 tbsp water and ½ tsp sea salt until finely ground.

Step 2

Heat oil in a saucepan over medium-high heat, add garlic, shallot and ginger and cook until fragrant (1-2 minutes), then add curry paste and stir occasionally until fragrant (1-2 minutes). Add pork and 750ml water and bring to the boil, cook over low heat until pork is tender (1 hour). Add potato, peanuts and tamarind and cook until potato is tender and pork is very tender (30-40 minutes). Season to taste with fish sauce and palm sugar, scatter with coriander, spring onion and fried shallots and serve, with steamed jasmine rice if you like.