Thai Green Curry Pork

1 - 14oz can coconut milk
2 tbl green Thai curry paste
1 cup vegetable stock
2 tbl brown sugar
1tsp fish sauce
1 lb pork (cut into stir-fry pieces)
1 stock lemon grass (trimmed and cut into 3 inch pieces)
3 dried kaffir lime leaves
1 cup onion (cut 1/2 inch thick pieces)
2 cups Chinese cabbage (cut into inch-wide, bite-size strips)
1 cup red pepper (cut into bite-size pieces)
Bunch of cilantro (rough chop)
1 green onion (chopped)
1 lime (cut into 1/4 slices)

Get your ingredients all cut up and ready and read through the directions before you start to cook. I arrange them on a large plate in order of when they go into the wok. This will save you time and make things easier because the veggies have different cook times. This plate is counter-clockwise starting with onion.

Heat a wok over medium heat and pour in 1/2 cup of coconut milk. Simmer it until it reduces by half, about 5 minutes. Add the green curry paste and whisk it together, cooking for another 2 minutes or so.

Add the stock, remaining coconut milk, and fish sauce. Bring it to a simmer over med-high heat.
Add your lemon grass, kaffir lime leaves, onion and pork. Simmer for 5 minutes.

Add the chinese cabbage and red peppers. Simmer for another 3-4 minutes.

Check the veggies as they should not be cooked through. They should retain some of their crisp qualities. Stir in the cilantro (keep a bit aside to garnish with). Plate this curry over rice and garnish with chopped green onion, the remainder of the cilantro, and a lime wedge. Squeeze the lime over the curry right before eating.