Marinate the pork in all the curry ingredients except for the curry paste, onion, red peppers, beans and vegetable oil and ghee/butter in a non-metallic dish for at least one hour, preferably overnight.
Heat a little oil and the ghee/butter in a saucepan. Add the onion and cook for approx 5 mins or until translucent. Add the red pepper and beans, stir for a further 2-3 mins.
Add the pork along with the marinade and fry until the pork is no longer pink. Add the curry paste and cook over gentle heat for a minute or until the aroma is evident. Add aprox 1 to 1 & 1/2 cups of water. Bring to a gentle simmer and cook for approx 45 mins to 1 hour until the sauce has thickened slightly but still has a pouring consistency (this is not a thick curry sauce).
Meanwhile prepare the rice. Heat a heavy based saucepan with a little oil and ghee/butter. Add the onion and cook until soft. Add the mushrooms and cook for a further 2-3 mins. Add the rice and stir for a minute or two until all the grains have been coated with the oil. Add the tumeric and stock. Stir well, bring to the boil then turn down to a simmer and place a tight fitting lid on top. Cook for approx 35 mins or until the rice is tender and has absorbed all the stock. Check occasionally to ensure rice is not drying out, if it looks a little dry, add 1-2 tabs of water.
While the rice and curry is cooking prepare the onions by heating another saucepan with approx 1/3 filled with oil. When the oil is hot enough, add the sliced onions and deep fry until the onions have taken on a rich deep brown colour and are crispy. Drain on absorbent paper, they will crisp up further when cooled. Salt to taste and set aside. (You can prepare these ahead a couple of hours if preferred).
Plate up the curry and rice and sprinkle the crispy onions on top.