1. Simmer the pork with 1/2 a cup of the coconut milk until the meat is cooked through.
2. In a hot wok, heat the vegetable oil and stir-fry the curry paste together with the chopped peanuts until fragrant.
3. Lower the heat and add the remaining 1/2 cup of coconut milk and keep stirring until thoroughly mixed, then add the pork along with the coconut milk until it is cooked in.
4. Season with fish sauce and sugar. Stir in the spur chilies. Sprinkle the kaffir lime leaves and basil over the curry and transfer to a serving dish and serve it with hot jasmine rice.