1. Heat oil in a wok over medium heat. Add Kang Kua Curry Paste and coconut milk (1 cup), fry until aromatic and until the oil has clearly separated from the coconut milk. Then add pork, and stir it until it is nearly done.
2. Add the rest of coconut milk (1 cup) and sliced bitter gourds. Stir and wait until the curry starts to boil and the biiter gourds are nearly cooked.
3. Season with fish sauce and sugar. Then add sweet basil leaves and stir until mixed well and cooked thoroughly. Remove from heat.
4. Transfer to a serving bowl, serve immediately with hot steam rice.