Cut the pork into thin slices about 5cm (2in) long and set aside.

Heat a wok or large frying pan over a medium heat and add the oil. When it is hot, add the curry paste and stir-fry for 30 seconds. Add the pork slices, turn up the heat and stir-fry them for 1 minute or until they are entirely coated with the curry paste. Remove with a slotted spoon and set aside.

Add the galangal or ginger, turmeric and garlic to the wok and stir-fry for 10 seconds. Stir in the coconut milk, fish sauce, lime leaves or zest and sugar, bring to the boil and simmer for 5 minutes.

Return the pork to the sauce and simmer for 3 minutes or until it is cooked through. Toss in the basil and give it a final stir. Serve at once.