In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.