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

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 429
  • Calories from fat: 20%
  • Fat: 9.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 29.7g
  • Carbohydrate: 54.8g
  • Fiber: 2.3g
  • Cholesterol: 74mg
  • Iron: 4mg
  • Sodium: 454mg
  • Calcium: 38mg

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

  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.
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