Heat oil in a wok and cook pork for 2-3 minutes. Remove from wok and set aside.
Reduce heat, add Five Tastes Curry Paste and cook for 1 minute or until fragrant. Stir in water, coconut milk, baby corn, carrot and capsicum, simmer for 5 minutes.
Return pork and its juices to wok with fish sauce, sugar and basil, stir well. Serve with steamed rice.