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

Coconut Curried Pork, Snow Pea, and Mango Stir-Fry
Photo: Lee Harrelson; Styling: Leigh Ann Ross

4 servings

Adding tropical ingredients like chopped mango and coconut milk make this 15-minute stir-fry special. Red curry powder is a blend of coriander, cumin, chiles, and cardamom. Use it to give this quick stir-fry a hint of Thai flavor.


  • 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
  • 1/2 cup sliced green onions, divided
  • 2 tablespoons shredded coconut
  • 4 lime wedges (optional)

Nutrition Information

  • calories 429
  • caloriesfromfat 20 %
  • fat 9.7 g
  • satfat 3.5 g
  • monofat 3.9 g
  • polyfat 1.6 g
  • protein 29.7 g
  • carbohydrate 54.8 g
  • fiber 2.3 g
  • cholesterol 74 mg
  • iron 4 mg
  • sodium 454 mg
  • calcium 38 mg

How to Make It

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

  2. 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.

  3. 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.