Instructions: Cut the pork into small bitesize pieces, Heat the oil in a saucepan, add the pork, and fry until sealed, stirring frequently. Remove the pork from the pan.

Add the onions, garlic, ginger, chilies, curry paste, and coriander to the saucepan and cook gently for 2 minutes. Stir in mushrooms, stock, and tomatoes, and season with a little salt to taste.

Return the pork to the pan, cover, and simmer very gently for 1 1/2-2 1/2 hours, or until the pork is tender.

Stir the creamed coconut and ground almonds into the curry, then cover the pan, and cook gently for 3 minutes.

Meanwhile, make the garnish. Heat the oil in a skillet, add the bell pepper strips and scallions slices, and saute gently until glistening and tender-crisp. Stir in the cumin seeds and saute gently for 30 seconds. Spoon the mixture over the curry and serve at once.

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