To make the sauce
Heat sauce pan on medium heat for 3 minutes. Add 2 tbls oil, 1/4 cup onions, 1 tbls. garlic, 1 tbls. lemongrass and 2 oz. green curry paste. Sweat for 1-2 minutes. Add 1/4 cup sugar, 1/4 cup fish sauce and 16 oz. coconut milk. Bring to a boil and then reduce to a simmer. Combine 2 cup half and half, 1 cup cilantro, 2 each kaiffer lime leaf and 1 cup spinach in a blender, cold. Puree until smooth. Pour mixture into pot and cook for 15 minutes at a low to medium simmer. Strain through a fine mesh strainer. Reserve warm when ready to use immediately or cool down and reserve until later date. (This sauce can hold for up to 5 days, covered in refrigerator.)
To assemble the dish
Bring 2 cups of curry sauce to a boil. Add onions and cook about 5 minutes until wilted. Add pork strips and cook until done (about 5-7 minutes.) Add broccoli, red bell peppers, snow peas and bring to a simmer. Remove from heat, stir in basil and pasta. Arrange in pasta bowl and serve hot.