Heat the oil in a large nonstick wok or frying pan. Add the shallots, chilli, galangal or ginger, garlic, fenugreek, cumin and turmeric and stir-fry for 3—4 minutes.
Stir in the tamarind, lime rind and juice, coconut milk, potatoes and red pepper and bring to the boil.
Reduce the heat and simmer, covered, for 25 minutes, stirring occasionally.
Add the pork, season well and simmer gently, uncovered, for 25 minutes or until the pork is tender.
Serve hot ladled into warmed bowls with rice.
For cambodian pork & courgette curry, use 2 large sliced courgettes in place of the red peppers. Slice the courgettes and add to the curry 10 minutes after you add the pork.