This is as good as our favorite restaurant's version of the same dish!
Shake the can of coconut milk or stir it well. In a 3-4 quart saucepan over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by half, 3-5 minutes. It will get very thick and shiny and may separate which is fine.
Add the curry paste, adding as much as desired. (Some curry pastes are VERY spicy, so add to your liking!) Whisk in curry paste and cook for about 1 minute. Whisk in the remaining coconut milk, broth, sugar, and fish sauce. Bring to a simmer over medium-high heat.
Add the pork pieces, the onion, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes add the bell peppers and snap peas and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about another minute.
Remove the curry from the heat and season to taste with more sugar, fish sauce or curry paste, then stir in the fresh basil. Remove the ginger slices and serve with hot cooked rice. Makes about 4 servings.
1 13 1/2 oz. can coconut milk
1-4 T. Panang curry paste (red or pink curry paste)
1 cup chicken broth
2 T. brown sugar
1 tsp. fish sauce, more as needed
1 pound pork tenderloin, cut into 1-inch pieces
3/4 cup sliced sweet onion
3 1/8-inch slices fresh ginger or galangal
3/4 cup red diced bell pepper
3/4 cup chopped baby bok choy
3/4 cup sugar snap peas
3/4 cup loosely packed and chopped fresh basil leaves
Hot cooked brown rice