- Cut pork into 2 cm pieces. Heat oil in a large pan over high heat. Brown pork in batches then transfer to a large gastronome.
- Mix together KNORR Chicken Booster with 850 ml boiling water and KNORR Thai Yellow Curry Paste. Pour mixture over meat. Cover and bake at 160 degree Celsius until tender.
- Add capsicum, pineapple and corn and continue cooking for 15 minutes uncovered.
- Serve the curry with steamed rice.