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

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

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Melanie Barnard,

July 2007
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