Pork thai curry with rice

I have to say im not a big fan of thai curry. Unless its made the Sri Lankan way, which means its going to be firey hot.

I started with frying onions, green chillies garlic, then I added the pork and stir fried til brown. Then I added some carrots and red peppers, ( my 2 out of 5 a day) and then added soya sauce, corainder, white wine vinegar, sugar, tomato puree, chilli, and chilli flakes, fish sauce, lemon (or lemon grass), shrimp paste,....then let it simmer gently till the sauce reduces to a thicker gravy and the meat and veg is made.

Basic Pork Thai Curry Recipe

Ingredients:
2 tsp oil
2 tbs red curry paste
500g Heart Smart diced pork
270ml light coconut milk
3/4 cup (185ml) vegetable stock
500g sweet potato, peeled, cubed
3 fresh kaffir lime leaves, shredded
1 bunch snake beans, trimmed, cut into 5cm lengths
1/4 cup fresh coriander leaves

Method:
Heat the oil over a medium-high heat in a medium to large saucepan. Add the curry paste. Cook for 30 seconds, stirring constantly or until fragrant. Add the pork and stir-fry just until light golden.

Add the light coconut milk, vegetable stock, sweet potato and shredded lime leaves. Bring to a simmer and cook over a medium heat for 10 minutes or until the sweet potato is tender. Add the beans in the last 6 minutes of cooking. To serve, roughly tear the coriander leaves into the curry and fold through. Serve with the steamed rice or anything you like.

Please bare in mind that this is just a basic recipe. I took it and tweeked it a bit for my own taste.