Step 1

Heat a glug of oil in a flameproof lidded casserole and fry the shallots for 5 minutes over a medium heat, then turn off the heat. Put half the shallots in a food processor with the ginger, ground spices, chilli flakes, salt, the whole chilli, garlic, coriander stalks, 2 tbsp of the coconut milk and 2 tbsp oil. Whizz to a rough paste.

Step 2

Turn the heat under the casserole back to medium and add the pork. Fry for 5 minutes, stirring, to brown. Add the spice paste, fry for a minute, then add the remaining coconut milk, bay leaves and lemongrass. Bring to the boil, then turn the heat to very low. Cover and leave to simmer gently for 2 hours 50 minutes, stirring occasionally.

Step 3

Turn up the heat until the curry bubbles merrily, then cook uncovered for 40 minutes more, stirring every now and then to stop it sticking. The sauce should be thick and the meat falling apart. Stir in the lime juice, sprinkle over the coriander leaves and extra chilli, then serve with rice and the lime wedges for squeezing over.