Pork and Baby Bok Choy Red Basil Curry

Me, my buddy Clinton, and his sister, Shannon went out to Thai last night, and I had everything I needed to make some bomb Thai food again tonight, so here it is.

Pork and Baby Bok Choy Red Basil Curry

Boil 3 russet potatoes, cut into 1/16ths, with 6 carrots cut into 1/4"+ rounds, for 15+ minutes. In a ton of olive oil, saute 6 minced cloves of garlic, a pinch of red pepper, black pepper, and 1.5p of thinly sliced pork loin. Flip after 5 minutes, and only turn once. Cook for ten minutes. Remove and cut into strips.

In same pan as pork was cooked in, cook an onion, and add 1/2t ginger, lemongrass, cinammon, black pepper, 1T dried basil, 1t granulated garlic, + salt TT. Add only the thickest part of 6 bok choy heads. Add red curry, .25c fish sauce, 2.5c water, .5t celery salt, stir and simmer. Add drained and dried potatoes and carrots. Combine. Add tops of bok choy and wilt. Add can of coconut milk and simmer 5+ minutes.