Coconut Curried Pork, Snow Pea, and Mango Stir Fry
By á-48683
Red curry powder is a blend of coriander, cumin, chiles, and cardamom.
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)
Details
Preparation
Step 1
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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