Coconut Curried Pork, Snow Pea, and Mango Stir Fry

Red curry powder is a blend of coriander, cumin, chiles, and cardamom.

Photo by Leanne S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (3 1/2 oz.) bags boil-in-bag long-grain rice

  • 1

    (1 lb.) pork tenderloin, trimmed

  • 1

    Tbsp. canola oil

  • 1

    tsp. red curry powder

  • 1

    cup snow peas

  • 1/3

    cup light coconut milk

  • 1

    Tbsp. fish sauce

  • 1

    tsp. red curry paste (such as Thai Kitchen)

  • 1

    cup bottled mango, cut into 1/2 in. pieces

  • 1/2

    cup sliced green onions, divided

  • 2

    Tbsp. shredded coconut

  • 4

    lime wedges (optional)

Directions

Prepare rice according to package directions, omitting salt and fat; drain. Cut pork into 1 in. cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes. Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture. Sprinkle each serving with 1 Tbsp. of remaining 1/4 cup onions and 1 1/2 tsp. shredded coconut. Serve with lime wedges, if desired.

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