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.
Serves 4
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.
