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Mix sliced pork with 1 tablespoon of cornstarch, working the cornstarch well into the meat, set aside.
In a heavy bottomed pot or dutch oven, heat 1 tablespoon neutral oil.
Add curry paste, lemongrass, ginger/galangal, and kaffir lime leaves. Sauté for about 3-4 minutes until the paste starts to brown.
Add the water to help scrape any paste that has stuck to the bottom of the pan.
Add coconut milk, palm sugar, and fish sauce and cook until sugar has completely dissolved. Taste sauce and add salt as necessary.
Add water and cornstarch mixture and continue to simmer until sauce is very thick.
Using a slotted spoon, fish out the lime leaves, ginger/galangal, and lemongrass and discard.
Add potatoes to sauce and simmer until almost cooked.
Add onion, bell pepper, and carrot and simmer for 5-7 minutes more.
In a separate pan, heat a thin layer of neutral oil until it’s very hot.
Add pork in a single layer and cook until browned.
Remove pork from the oil and add to the curry sauce. Taste for any additional seasoning.
Serve topped with Thai basil over steamed jasmine rice.