Good recipe which can be altered for ingredients on hand, however, it did not cook in time frame described. Required additional time.

This is a perfectly nice pork curry, which we pretty much made as is. We didn't have korma curry powder on the shelf, so we made our own mix ((3 tbsp ketumbar seeds (coriander), 1 tsp jintan puteh seeds (cumin), 1 tsp white peppercorns, 2 (2-cm) sticks cinnamon, 2 cardamoms, 2 cloves - all heated then ground together - and a 1/4 tsp of tumeric added at the end)). The second time around, we didn't have fromage frais available, so we tried a bit of cream cheese and that was equally good. Not bad at all, and a great way to use up mango if you have it about!

You could substitute low-fat cream cheese for the "fromage". Note: For more "heat" add cayenne pepper or a hot curry powder, like Madras, to taste. Also, chopped cilantro would be more authentic to recipe than green onions.