Start cooking the Brown Rice according to the package directions
Whisk together the Coconut Milk, Chicken Broth, Curry Paste and Cornstarch
Spray a large skillet with Cooking spray and place over Medium-high heat. Cook the Bell Pepper and Onion for 3 minutes. Then add the Carrots, Garlic and Lemon Zest. Cook for about 2 more minutes. Remove Vegetables from the skillet
Add the Oil to the Skillet and then cook the Pork until no longer pink.
Pour the Sauce over the Pork and cook until the sauce is thick and bubbly. Then add the Vegetables back to the skillet and toss well to coat with the Sauce
Serve over the Rice and garnish with the Coconut flake, Cilantro and a wedge of Lime