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.
Coconut Curried Pork, Snow Pea, and Mango Stir-Fry
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.
More From Cooking Light
- 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
- 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)
- 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.
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