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.
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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