Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

By gvcathy

Melanie Barnard, Cooking Light

JULY 2007

Ingredients

• 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
• 1 (1-pound) pork tenderloin, trimmed
• 1 tablespoon canola oil
• 1 teaspoon red curry powder
• 1 cup snow peas
• 1/3 cup light coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon red curry paste (such as Thai Kitchen)
• 1 cup bottled mango, cut into 1/2-inch pieces (or use fresh if available)
• 1/2 cup sliced green onions, divided
• 2 tablespoons shredded coconut
• 4 lime wedges (optional)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Prepare rice according to package directions, omitting salt and fat; drain.

Cut pork into 1-inch 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 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.