• Start soaking the corn husks in warm water.

Make the pork

• Add the oil to a large pan over medium high heat and add in the pork. Cook to brown around the edges, about 8 minutes.
• Add in the curry paste and cook for 3 minutes. Add in the garlic, ginger, and lemongrass, and cook 3 more minutes.
• Add in the chipotle and all the spices, as well as the fish sauce and reduce the heat to low. Cook 5 minutes while stirring to combine. Remove from heat. Set aside until ready to use.

Make the tamales

• Mix the masa harina in a large bowl with the salt and baking powder. Add in the lard and mix with a fork to combine the lard with the masa harina. Continue until there are no remaining large chunks of lard.
• Stir in the chicken stock and mix until fully combined.
• Spread out some tamale dough onto a corn husk and add some filling to the center. USe the corn husk to roll it into a small tamale. Fold the corn husk ends and place it in the steamer basket. Repeat with all the tamales. The intention for the recipe is 8 tamales, 2 per person
• Steam the tamales at medium heat for 2 hours.

Make the red curry broth

• Add the curry paste to a pan over high heat with some oil. Stir to combine. Stir in the garlic, ginger, and lemongrass.
• Add in the peppers and stir to combine. Cook 2 minutes.
• Stir in the broth, fish sauce, and coconut milk. Bring to a simmer.
• Stir in the basil and cook 1 minute. Remove from heat

Serve

• Add the one or two tamales to each bowl or deep plate. Ladle the red curry broth over the tamales. Garnish with serrano pepper slices.