Step 1

Heat half the oil in a saucepan over medium heat. Stir in the onion, cumin and cinnamon for 5 minutes or until soft. Stir in the rice for 1-2 minutes or until coated.

Step 2

Stir in stock. Increase heat to high. Bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Set aside, covered, for 3-5 minutes. Use a fork to separate the grains.

Step 3

Meanwhile, combine pork and curry paste in a bowl. Heat remaining oil in a large frying pan over medium heat. Cook pork, stirring often, for 10 minutes or until cooked through.

Step 4

Combine yoghurt, coconut and lime juice in a bowl. Cook sugar snap peas in a saucepan of salted boiling water for 5 minutes or until tender crisp. Drain. Serve pork with rice, yoghurt mixture and sugar snap peas.