Thai-Style Pork Curry - Pinch Of Nom

Ingredients

• 600 g diced pork (all visible fat removed)
• 3 medium potatoes (peeled and cut into 3cm (1¼ inch) chunks, approx. 150g each)
• 300 ml coconut dairy-free milk alternative
• 1 beef stock cube (made up with 300 ml boiling water)
• 1 tbsp Thai fish sauce
• 1 tbsp tamarind paste
• 1 tbsp white granulated sweetener (or sugar)
• 2 tbsp smooth peanut butter
• 5 g fresh basil leaves (stalks removed and roughly torn)
• ¼ small red chilli (deseeded and cut into thin slices, for the top)
• a few basil leaves (for the top)
• 1 medium onion (peeled and cut into ⅛ pieces)
• 4 cloves garlic (peeled and left whole)
• 3 cm piece root ginger ((or 1¼ inch) peeled and thinly sliced)
• ½ tsp dried chilli flakes
• 1 tsp ground cumin
• ½ tsp ground cardamom
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• 2 lemongrass stalks (woody parts removed and finely chopped)
• 3 tbsp water
• low calorie cooking spray