In a large pot, stir fry massaman curry paste over medium heat for 2-3 minutes. Add coconut cream and cook 5 minutes over medium heat, stirring until well blended.
Add diced sweet potatoes, cook approximately 10 minutes over medium heat. Add diced onion, cook 5 minutes.
Add pork and sliced red bell pepper. Turn heat to low and cover. Simmer, stirring occasionally, until pork reaches an internal temperature of 145 F and both pork and sweet potatoes are fork-tender. Approximately 15-20 minutes. Add salt to taste.
Serve pork and sweet potato curry over cooked rice and garnish with fresh cilantro & fried garlic. Additional garnish and flavor options: chili paste or sriracha for added heat, and crushed peanuts.