1. Take a pork tenderloin and slice it into thin pieces. Toss the pork slices in soy sauce to marinate. Heat oil in a frying pan and cook the marinated pork until browned on both sides. Season with salt as it cooks. Add 240 ml (1 cup) of water to the pan to loosen the browned bits then transfer everything to a saucepan.

2. In a separate bowl combine 400 ml (13.5 fluid ounces) of coconut milk 240 ml (1 cup) of beef stock 2 tablespoons of chili sauce 1 tablespoon of sugar 1 tablespoon of lime juice 1 tablespoon of curry paste and 1 minced garlic clove. Stir well and pour this mixture into the saucepan with the pork. Bring the saucepan to a gentle simmer and let it cook for 10 minutes.

3. In a small bowl mix 2 tablespoons of potato starch with a few tablespoons of cold water to create a smooth paste. Gradually stir the paste into the saucepan and let the sauce thicken over medium heat.

4. Add half of the spinach leaves to the saucepan and stir until wilted. Sprinkle in 1 tablespoon of sesame seeds.

5. Serve the dish with steamed rice or noodles. Top with chopped peanuts diced mango edamame beans the remaining spinach and thinly sliced radishes for garnish.