Ingredients:
600g (1.3 lb) pork shoulder, cut into bite-sized cubes
2 tbsp My Thai Curry Chiang Mai curry paste
2 tbsp vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
1 tbsp ginger, grated
250ml (1 cup) coconut milk
250ml (1 cup) water or stock
1 tbsp fish sauce
1 tsp brown sugar
Salt to taste
Fresh coriander and red chili slices for garnish (optional)
Directions:
