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

  • bellymama Posted: 09/04/10
    Worthy of a Special Occasion

    Quick and tasty. Even my 4 year old ate this. I used fresh mango and it got pretty mushy. I'd use fresh again but maybe not such a ripe mango. I doubled the snow peas for more veggies so that we didn't need any side dishes.

  • WendyCone Posted: 12/12/08
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    Amazingly delicous for a 45 minute meal. I used 2 fresh mangos instead of canned. It was perfect!

  • cprnncc Posted: 03/18/10
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    Loved this and so easy to make. I would have preferred the sauce being a little thicker but all in all a good recipe. Like other readers. I used fresh mango and threw in some diagonally sliced asparagus because I had them on hand. I didn't have red curry powder so used regular old curry powder. Very delicious. Will absolutely make again.

  • Katelaine Posted: 01/14/09
    Worthy of a Special Occasion

    This was a hit in my home. I found bottled mango in the produce section of my grocery store. My only issue was the fish sauce. I don't like anchovies, so that was all I could taste. My husband, though, who loves them, didn't even notice the fish sauce was in the recipe.

  • CocoCooking Posted: 02/04/09
    Worthy of a Special Occasion

    I would add some extra peas and mango, and double the sauce recipe as it dries out a bit if you reheat it. I would also add some extra of each type of curry for a spicier flavor. I used brown rice and it was great. We loved this recipe and will make it regularly!

  • SharonOhio Posted: 01/28/09
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    This recipe was great. I did make a few changes. I decreased the red curry paste because my daughter doesn't food hot. Even with halving the amount she thought it was too spicy but I loved it and my husband would have liked more. I also didn't have a ripe menu so I used nectarines which were very good. I think pineapple would also work. It did seem to take longer for the pork to cook so I increased the cooking time. I served it with baked brown rice instead of the boil in bag rice. Husband an I really liked this recipe.

  • thygie Posted: 01/27/09
    Worthy of a Special Occasion

    I didn't have red curry powder so I used half the amount of regular curry powder. I mixed it with a bit of cornstarch and then dusted the pork with it so it browned really well. To make up for less curry powder, I doubled the red curry paste. Next time I would add thin red pepper strips and bamboo shoots. Also, I used pork loin instead of tenderloin.

  • Karen H Posted: 02/15/10
    Worthy of a Special Occasion

    I was pleasantly surprised how easy this recipe was to prepare. Had a little trouble finding "bottled" mango in the grocery store but settled on fresh, precut chunks found in produce section which are probably better anyway. I agree with Courtney's suggestion and doubled the sauce part of the recipe. Even my fussy 10 yr old enjoyed this dish. Will definitely make it again.

  • Meremaid Posted: 08/15/10
    Worthy of a Special Occasion

    Delicious. Perfection.

  • BeckerFamily Posted: 09/22/10
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    Thought this was great. Made for a group of 9, so I tripled the sauce, used 2 full cans of coconut milk, and added many more veggies (carrots, bell peppers, onion, ginger root, garlic, peas). Added some lime juice and would throw in lemongrass next time if I could find it. Also, I used chicken from the grill. Great the next day as well!

  • RamblinRain Posted: 05/31/11
    Worthy of a Special Occasion

    This is a family favorite. We love the flavors and it is quick to prepare and get on the table for a busy weeknight.

  • KZaug1 Posted: 06/06/11
    Worthy of a Special Occasion

    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.

  • MLSMN1 Posted: 05/12/11
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    Very good weeknight meal. I used pre-cut mango from the produce section instead of bottled. Really liked the spiciness of the dish.

  • cheeapet99 Posted: 05/19/11
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    Just made for dinner tonight and NOM! I added a thinly sliced red bell pepper and a couple tablespoons of minced ginger. I also used regular soy sauce in place of fish sauce, because I wasn't sure what I'd do with a whole bottle of it. Now I know! We'll be adding this to our regular rotation!

  • Haarrdvark Posted: 05/31/11
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    Super delicious and easy to make! Doubled the sauce. I will definately add this to my regular rotation of recipes.

  • Peggspark Posted: 07/29/12
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    This was delicious with just the right amount of heat. My husband loved it!

  • claudiacat Posted: 08/08/14
    Worthy of a Special Occasion

    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.

  • daneanp Posted: 02/17/14
    Worthy of a Special Occasion

    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.

  • scottfree173 Posted: 09/11/13
    Worthy of a Special Occasion

    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.

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