Spicy Ginger Pork Curry

I've been making this pork curry for 20 years. It's easy to make and so tasty. The original recipe comes from Nancie McDermott's The Curry Book. I've made a couple of small tweaks to the recipe. Here's how I make it.

Burmese-Style Pork Curry with Fresh Ginger

1/4 c peeled fresh ginger, cut into matchsticks
1 1/2 pounds of pork roast (a reasonably fatty cut), cut into 1 inch cubes (previously cooked is fine)
1 tbsp red thai curry paste (or to taste)
1/4 c brown sugar
2 1/2 c water
2 tsp turmeric
2 tsp low sodium (or regular) soy sauce
1/2 tsp salt
1/4 c thinly sliced shallots
2 tbsp minced garlic
1/4 lime juice

Cover ginger with warm water in small bowl and set aside.
Combine pork, curry paste, and brown sugar in a heavy saucepan and cook over medium heat for about 15 minutes, stirring regularly to coat the pork.
Stir together water, turmeric, soy sauce, and salt, and pour over the pork. Bring to a boil, reduce heat, and simmer for 45 minutes.
Add ginger with soaking liquid, shallots, garlic, and lime juice to the pan and cook for a further 5 minutes. Taste and adjust with additional salt, lime juice, or sugar if desired.
Serve over jasmine rice.