In a large bowl, combine the Hang Lay curry paste, turmeric powder, soy sauce, fish sauce, and palm sugar. Mix thoroughly until smooth. Add the pork pieces to the bowl, tossing them to ensure every piece is well coated. Let the pork marinate for at least 30 minutes to infuse the flavours.

Heat 2 tablespoons of vegetable oil in a large pot or wok over medium heat. Add the minced garlic and sliced ginger, stirring for 1-2 minutes until fragrant. This forms the aromatic base of the curry.

Add the marinated pork to the pot, stirring to brown the meat evenly on all sides. The browning enhances the depth of flavour in the final dish.

Once the pork is browned, add the tamarind paste and stir well. Tamarind brings a pleasant tanginess that balances the richness of the curry. Let the mixture cook for an additional 2-3 minutes.

Pour in 1 cup of water or pork broth, enough to cover the pork. Stir everything gently and bring the mixture to a gentle simmer. Lower the heat and cover the pot, allowing the curry to simmer for 45 minutes to 1 hour. The pork should become tender, and the flavours will meld beautifully.

After simmering, uncover the pot and check the consistency of the curry. If it is too thick, add a bit more water or broth; if too thin, let it simmer uncovered for an additional 10 minutes to thicken slightly.

Stir in the crushed roasted peanuts during the final 5 minutes of cooking. The peanuts will add a delightful texture and a nutty richness to the curry.

Serve the Gaeng Hang Lay with steamed jasmine rice or sticky rice. Garnish with freshly chopped cilantro and a few extra crushed peanuts for added texture. You may also serve it with fresh vegetables or pickled mustard greens to enhance the dish's flavours.