Heat the oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until soft.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the Chiang Mai curry paste and stir for 1-2 minutes to release the aromas.
Add the pork and stir well to coat with the paste. Sear for 3-4 minutes until slightly browned.
Pour in the coconut milk and water (or stock), stirring to combine.
Add fish sauce, brown sugar, and a pinch of salt. Bring to a simmer.
Cover and cook gently on low heat for 45–60 minutes, stirring occasionally, until the pork is tender and the sauce is rich and slightly thickened.
Taste and adjust seasoning if needed.
Serve with jasmine rice and garnish with coriander and chili slices if desired.
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 420 kcal | Servings: 4
