In a large skillet or wok, heat the oil over medium-high heat. Add the pork and cook until browned. Remove the pork from the skillet and set aside
In the same skillet, add the onion and garlic. Cook for 2-3 minutes until softened.
Add the red bell pepper and cook for another 2-3 minutes.
Stir in the coconut milk, peanut butter, red curry paste, soy sauce, brown sugar, and chicken broth. Bring the mixture to a simmer.
Add the cooked pork back to the skillet and simmer for 10-15 minutes, or until the pork is cooked through and the sauce has thickened.
Stir in the chopped peanuts.
Serve the Thai peanut pork curry over cooked rice and garnish with coriander.
