In this version of an Thai classic we used sweet potatoes to make the curry very creamy. In combination with thin slices of pork loin you can create a very special meal to surprise your guests. Use coconut cream instead of milk to make the curry even more creamy.
Heat oil in a saucepan and stir fry ginger and onion until onion is golden brown.
Deglaze with coconut milk and veggie stock. Stir in red curry paste and bring to a simmer.
Add potato dice, lemongrass and kaffir limes leaves. Simmer for 8 minutes.
Now add pork fillet slices and simmer for 4 more minutes.
Taste with fish sauce and serve with rice and fresh Thai basil leaves.