Heat the oil
in a large, nonstick wok or frying pan and when it is hot add the
garlic, chilies, ground coriander and pork. Stir-fry over a high heat
for 4-5 minutes until the meat is sealed and slightly browned.
Stir in the
peas, curry paste, tomato puree, chopped tomatoes and sugar. Stir and
cook for 3-4 minutes, then add the measured water. Bring to the boil,
cover, reduce the heat and cook gently for 8-10 minutes or until the
meat is tender. Remove from the heat, stir in the yogurt and the chopped
coriander and season. Serve with flatbreads.
Warm, fragrant coriander, aromatic garlic
and spicy chilies are the perfect partners for mildly flavored pork.
This tasty dish, in a rich tomato sauce, is quick and easy to make and
is great for a simple mid-week supper.