Instructions: 1. Using a wok or large saucepan, heat half the oil and quickly seal the pork in batches and set aside in a bowl for later.

2. Heat the remaining oil in the wok and saute the onion and garlic. Add the curry paste and stir through before adding the choko, coconut milk, sugar and fish sauce. Bring to the boil, then reduce to a simmer and cook until the choko is almost tender.

3. Add pork to wok and continue cooking until pork is cooked through and choko is tender. Taste and adjust salt content with fish sauce. Serve with steamed jasmine rice.

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