Step 2

In a large non-stick frying pan, heat half of the oil over high heat. Cook pork, in batches, until browned and just cooked through. Remove from pan and set aside.

Step 5

Heat remaining oil in the same pan over a medium heat. Cook onion, stirring, until soft. Add the curry paste and cook, stirring, until fragrant.

Step 8

Add the capsicum, beans and tomatoes and bring to the boil. Cook, uncovered, for 5 minutes or until the beans are just tender and the mixture has thickened slightly.

Step 11

Return pork and any juices to the pan with the coconut milk and heat through. Stir in half of the coriander leaves.

Step 14

Serve curry sprinkled with remaining coriander leaves and steamed rice.

Step 16

PER SERVE

Step 17

Energy 2750Kj • Protein 36g • Total Fat 43g • Saturated Fat 25g • Carbohydrates 29g • Sugars 9g • Sodium 320mg

Step 19

Dietary and nutritional info supplied by NZ Nutrition foundation.