1. Cook rice as per packet instructions. 2. Heat oil in pan and cook sliced pork in small batches until brown. Set aside. 3. Using pan juices sauté sliced onion, add garlic and ginger and cook 1-2 minutes. 4. Stir in curry, chilli, cumin powders, fish sauce, coriander and grated palm sugar. Cook for 2-3 minutes or until fragrant. 5. Add coconut cream, bring to boil and stir in peanut butter. Season and take off heat. Do not boil once peanut butter has been added, as sauce may split. 6. Fluff rice with a fork and divide onto serving plates and top with pork and satay sauce.