Cook the rice as per the packet instructions or using your chosen method. Make sure the pork is at room temperature, season with salt and pepper, rub in a drizzle of oil then set it aside.
Add a glug of oil to a large wok and fry the ginger and garlic for a few minutes until they start to soften. Now add the curry paste and fry for another minute. Add the coriander stalks and a splash of coconut milk and stir well. Now throw in the makrut lime leaves and the rest of the coconut milk, sugar, stock, fish sauce and lime juice. Stir well and let it simmer away.
In a medium to hot pan, cook the pork on both sides for 4 minutes (12 minutes in total), then remove from the pan and let it rest for 5 minutes.
While the pork is resting, add the cherry tomatoes to the curry sauce.
In a separate pan bring a 1/3 cup of water to the boil, add the broccolini and cook for about a minute, then add the frozen peas and cook for another minute, then remove from the heat and drain.
Slice the pork. On a large platter, start with the rice on the bottom, then add the green vegetables and top with the sliced pork. Pour over the curry sauce and garnish with coriander leaves, sliced spring onions and chilli.
