Curried Pork with Pickled Garlic

A rich Thai curry that gets an interesting kick from the pickled garlic.  I usually scale this one up to use a whole can of coconut cream.

Ingredients:
1/4 lb lean pork, sliced in to thin strips
vegetable oil for sauteing
Chopped Thai chiles to taste (optional)
1-2 T red curry paste (start with one, you can add more if needed)
~1/2 C coconut cream
2 T fish sauce
1 t sugar
2 t lemon juice
4 cloves pickled garlic, minced (more if they are very small cloves)
1 clove garlic, minced
1 T ginger, grated
heavy pinch turmeric

Saute garlic (not the pickled garlic), then add in red curry paste and chiles; saute for a minute.
Add in coconut cream and pork, cook until pork is done and coconut cream has reduced slightly.
Add in the rest, adjusting seasoning, and simmer for a minute or two to combine flavors.
Serve with rice.