Step 1

Sauté the curry paste in some vegetable oil until aromatic, 2-3 minutes, and deglaze with 1/4 cup of the coconut milk. Note: Traditionally, we sauté the curry paste in rendered coconut oil. See more information about this method in Green Curry videos.

Step 2

Add the 3 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.

Step 3

Once the coconut milk has dried up, add pork to the pan and toss to coat thoroughly in the curry paste.

Step 4

Add remaining 1/2 cup of coconut milk, fish sauce, sugar, and cook until the pork is done.

Step 5

When the pork is done, remove from heat immediately.

Step 6

To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish if desired. Top with thinly sliced kaffir lime leaves and spur chili slices. Serve with hot jasmine rice!