Toss 300g of pork tenderloin, thinly sliced against the grain, with 1½ teaspoons of fish sauce and 2 teaspoons of neutral oil.
Toast ¾ teaspoon of cumin seeds and 1½ teaspoons of coriander seeds until fragrant. Grind them with 2 tablespoons of roasted peanuts, then mix in 4 tablespoons of Thai red curry paste.
Reduce ¾ cup of coconut milk in a wok over medium-high heat until thick and creamy. Add the paste and fry until the oil separates.
Stir in 1½ tablespoons of chopped palm sugar and 7 torn makrut lime leaves until the sugar dissolves. Add the pork and cook until about half done.
Add ½ cup of coconut milk for finishing and stir for 1 minute. Turn off the heat, season with fish sauce to taste, and top with 3 finely sliced makrut lime leaves.
