|Preparation Time: 2 minutes|
Cooking Time: 10 minutes
Cut the pork fillet into thin strips and dry fry in a hot non-stick wok for 5-6 minutes.
Add the curry paste and cook for 1-2 minutes. Add crème fraiche, baby spinach and fresh coriander leaves and allow to simmer for a further 1-2 minutes.
Serve in chapattis alongside mango chutney or with rice and your favourite naan bread.