This is my favourite curry, simply because it is easy to cook and freezes well. You can whip up a batch, and freeze individual portions to be reheated and eaten with prata or rice, or even pasta.
You can even pair it with some ownself make pickle (achar) or a salad. Here is the recipe that I developed, so feel free to give it a try.

Ingredients
Rempah (Blend until fine and mix with curry powder)
600g shallots
300g garlic
150g ginger
360g Curry powder (meat)

2 kgs pork shoulder /belly, cut into cubes
2 Lemongrass, peeled and broken 
3 stalks curry leaves
1 litre of water
2 kgs coconut milk
180g Fish sauce
30g sugar
20g salt
Lard

Method
Fry the blended garlic, ginger and onion mixture in lard until aromatic. Add curry powder and fry until the oil splits. Add the lemongrass and curry leaves to the pan.
Add the pork belly to the pan and fry for another 2 minutes, mixing well
Add all of the water to the pan and bring to a boil, until meat is tender
Add the coconut milk to the pan and bring to a boil, season with fish sauce, sugar, and salt