Heat the oil in a large pan. Sauté the onions until well browned.
Stir in the curry paste and cook for a moment or two. Add the coconut milk and simmer for 2-3 minutes. Then add all remaining ingredients including the meat.
Stir well, cover and simmer gently for 5-7 minutes until the pork is cooked. The amount of time depends on how thin the strips of pork are.
Serve with rice or noodles and Carrot and Cumin Salad.
Carrot and Cumin Salad
1 dessertsp. whole cumin seeds
1 tablesp. rapeseed oil
1 clove of garlic, crushed
3 carrots, grated
A little salt
Juice of ½ a lemon
Handful coriander leaves, chopped
Heat a frying pan over a low heat. Add the cumin seeds and dry fry for a minute or two. Remove them from the pan and grind them in a pestal and mortar. Add the oil to the pan and gently fry the garlic until it softens. Be careful not to let it burn. Place the carrots in a bowl and add in the cumin seeds, garlic, lemon juice, coriander leaves and a little salt to taste. Mix well and serve.