Step 1

Heat a Dutch oven with oil over medium-high heat. Add pork and saute until nearly cooked through, 4 to 5 minutes.

Step 2

Add carrots, onions, and curry base and saute until the vegetables begin to soften, 3 to 4 minutes.

Step 3

Add potatoes, stock, and coconut milk. Bring to a low simmer and cover with the lid.

Step 4

Simmer, covered, until vegetables are tender, 12 to 15 minutes.

Step 5

If rice was made ahead, reheat in the microwave.

Step 6

In a small bowl, stir together brown sugar, fish sauce, lime juice, and peanut butter (don’t worry if it isn’t completely smooth). Stir mixture into the curry and simmer, uncovered, for 1 minute more.

Step 7

Remove curry from heat and season to taste with some salt, more lime juice, or more fish sauce, if desired.

Step 8

Serve curry over rice with cilantro on top (if using) and lime wedges for squeezing over the curry. Enjoy!