Steps
1. In a pot, heat a little oil over medium heat and sauté the diced onion and minced garlic until fragrant.
2. Add the red curry paste and stir for another minute until it becomes aromatic.
3. Pour in the coconut milk and bring to a simmer.
4. Add the pork hock, fish sauce, palm sugar, and kaffir lime leaf. Stir well to combine.
5. Cover and let simmer for about 30 minutes until the pork is tender.
6. Adjust seasoning with more fish sauce or sugar if needed.
7. Serve hot, garnished with fresh basil and sliced chili if desired.