Ingredients:

3 cups water
2 tablespoons sugar
1/2 cup pork
1/2 lime
3-4 kaffir lime leaves
4 tablespoons fish sauce
1 tablespoon red curry paste
1 cup coconut milk
1/2 lb Chinese water spinach, cut

Methods:

Cut the pork into bite size, 1/2 inch, cubes. Cut the Chinese water spinach into inch long pieces.

In a 2 quart pot at medium to low heat, add half the coconut milk and the curry paste. Stir constantly to prevent the bottom from sticking and burning. You should see red oil bubbling up after 5 minutes or so. Be patient, don’t turn up the heat. Your curry and coconut mix will soon enough sizzle and splatter all over your stove top.

Quickly add pork and Chinese water spinach and stir so that you coat the pork and the Chinese water spinach. Then add the rest of coconut milk and water and bring up to a simmer. Add the sugar and fish sauce. Take all seeds out from the lime and squeeze the juice into the mixture. Drop the squeezed lime in. Break the kaffir lime leaves and add to the curry. Stir and let boil.