In a large non-stick wok of pan, fry the pork in oil until browned. Stir through the curry paste and add the spring onion, radishes, chilli and pak choi.  Cook for a further 2-3 minutes.

Add the lime juice, rind and coconut milk and heat for 1-2 minutes until the sauced has thickened slightly.  Sprinkle with chopped coriander and beansprouts.

Fold the chapattis into mini cones and spoon in the pork.