Cook the rice as per pack instruction and keep warm until needed.
Then, in a bowl, add the corn flour and toss the pork pieces in it.
In a wok pan, over high heat, heat the oil and add the pork. Cook for a minute to colour lightly the pieces.
Add the onion, garlic, pepper, carrot, mushroom and continue to cook for a further 2 minutes over high heat.
Stir in the curry paste and add the water or vegetable stock.
Cover with a lid and simmer for 3-4 minutes until the pork pieces are fully cooked through.
Add the spinach and again toss to combine the flavour.
Check the seasoning and spiciness and remove from the heat.
serve with a bowl of rice.
