This is a wonderfully flavored pork stew with warm flavors of curry, ginger and basil mixed with spicy cayenne pepper. If you're serving to kids, cut the cayenne back to 1/2 teaspoon and add more to the bowls of the adults.
Combine the garlic, curry powder, cumin, paprika, and cayenne in a large bowl. Dry the pork cubes with paper towels, sprinkle with salt and pepper, and toss with the spice mix to coat.
Heat 3 tablespoons oil in a 5-inch-deep Dutch oven or heavy pot over medium-high heat until hot. Add the pork and brown well on all sides, about 10 minutes. Transfer to a platter, and discard the
oil in the pot.
Add the remaining 2 tablespoons oil to the pot and heat over medium-high. Add the onions and saute untilgolden brown, about 10-12 minutes. Add the ginger and tomatoes and saute for 2 minutes more. Return meat to the pot, add the soy sauce, coconut milk, and wine, and bring to a simmer. Skim any film off then cover, reduce the heat to low, and cook until the meat is very tender, about 1 to 1 1/2 hours.
Combine the basil, mint, cilantro, peanuts, lime, Tobasco, and brown sugar in a small bowl and mix. Place a generous helping of stew in each bowl, top with 1-2 tablespoons of the garnish, and serve with white or brown jasmine rice.
I really liked this. It was good without the topping, but the topping makes it great! If you are serving mostly adults, I would recommend making extra of the topping..though kids will probably eat a lot less of it (if at all).