Heat 1 Tbsp (15 mL) oil in a wok or deep, nonstick skillet over medium-high heat. Add pork strips, garlic and ginger and stir-fry 2 to 3 minutes. Add shrimp and cook 2 minutes more. Remove from skillet and set aside. Add remaining oil to wok or skillet. Stir-fry onion, red pepper and asparagus 1 - 2 minutes. Set aside with pork. Deglaze the skillet with mango juice, scraping up any loose bits from the bottom of the skillet. Add coconut milk and curry paste. Let simmer 5 minutes. Add the pork, shrimp, vegetables and mango to the sauce and heat through. Add salt to taste. Serve immediately over prepared rice or udon noodles. Garnish with fresh coriander.