Heat 1 tbsp oil in a wok or deep, nonstick skillet over medium-high heat. Add pork strips, garlic and ginger and stir-fry for 2 to 3 minutes. Add shrimp and cook 2 minutes more.
Remove from skillet and set aside. Add the remaining oil to the work or skillet. Stir-fry onion, red pepper and asparagus for 1 to 2 minutes. Set aside 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 for 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.