Place the slices of pork between two sheets of cling wrap and thin out with a meat mallet/rolling pin.
Heat a large wok over high heat and brown the pork in a splash of oil. Remove from the pan and set aside.
Fry the onion until translucent then add the garlic, ginger and green curry paste.
Fry for 30 seconds then add the julienned vegetables and fry for 2 minutes.
Add 250ml coconut milk, soy and fish sauce and allow to simmer for 3-5 minutes.
Add the pork and the remaining coconut milk if you think it looks a little dry and allow to cook for another 5 minutes.
Season to taste and serve with the coriander and the chilli.