VEGETARIAN OPTION: Set aside around 1 portion per 6 of curry to be made without pork. Pan fry the tofu and serve on the side (not in the curry or Michelle will be angered)

1. Chop pork, peeled carrots, and peeled potatoes into bite-sized cubes

2. Dice onions into approximately 0.5 in x 0.5 in squares

3. Mince garlic (probably want to use garlic press)

4. Stir fry all of the above (pork, carrots, potatoes, onions, garlic) in large pot (***make a smaller portion without pork in a separate pot to appease the vegetarians***)

5. Once onions are sufficiently transparent (meat should be mostly brown on outside but not all the way cooked), add water to pot (volume should be about the same as the amount of food you stir fried)

6. Take curry block(s) and mix with small volume of water to create thick paste.

7. Add the curry paste to the food + water mixture in the pot.

8. Stir to make sure things don't stick to the bottom of the pan

9. Keep stirring until sufficiently viscous

10. Add thawed green peas at the very end so they stay green

10. Serve with white, short-grain, Asian rice.