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)
How to Make It
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.
Yum! Delicious combination of flavors and not as complicated as Asian dishes can sometimes be. The kids ate it, albeit reluctantly, but I still will rotate this recipe in and they will just have to learn to love it! I may use snap peas next time since they seem to like those better than snow peas. I used standard curry powder as another user did in place of the red curry, but the red paste is a must. I had peaches on hand and they worked great in lieu of the mango. And, as another reviewer had, I happened to have jasmine rice and toasted coconut chips as well and it made this even more fantastic because I personally don't care for shredded coconut.
Delish! I didn't have red curry powder, so I used half hot curry and half yellow. Just the right amount of heat. The whole family devoured it. Super easy and will definitely add this to our regular rotation.
My husband said, "Where has THIS been all my life????" - a keeper for sure. Invested in Thai ingredients; halved the recipe to serve just us two. First time I've used pork tenderloin, wonderfully tender and flavorful. Used half for this recipe, saved other half for sauteed pork tenderloin medallions with a marsala-mushroom sauce (also a big hit). We like some spice, so next time I'll increase the red curry powder and paste. Used sugar snap peas and 1/2 fresh organic mango. Colors made a beautiful presentation. Served with jasmine rice garnished with toasted coconut (crispy, sweet and pretty) and chopped green onions.
This was delicious! It happened that the red curry paste we had on hand was not very spicy so even my young kids enjoyed it. I am curious why it calls for using canned mango when fresh works just as well.