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Thai Coconut-Lime Fondue

Thai Coconut-Lime Fondue

This fondue is really a two-course meal. After you've dipped all the pork and snap peas, add rice to the pot. It will soak up the flavor of the seasoned pork and create a delicious, soupy side dish.

Cooking Light OCTOBER 2000

  • Yield: 6 servings (serving size: 3 ounces pork, 1/3 cup peas, 1/2 cup rice, and 1/2 cup fondue)

Ingredients

  • Dippers:
  • 1 1/2 pounds pork tenderloin
  • Cooking spray
  • 1 tablespoon water
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 2 cups sugar snap peas, trimmed
  • Fondue:
  • 1 teaspoon sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 1 cup light coconut milk
  • 1 teaspoon grated lime rind
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • Remaining ingredient:
  • 3 cups hot cooked rice

Preparation

Preheat oven to 425°.

To prepare dippers, trim the fat from pork. Place pork on a rack coated with cooking spray. Line bottom of a shallow roasting pan with foil; place rack in pan. Combine the water, vinegar, soy sauce, and honey in a small bowl; brush mixture over pork. Insert a meat thermometer into the thickest part of pork. Bake at 425° for 30 minutes or until the thermometer registers 160°. Cut pork into bite-size pieces.

Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water.

To prepare the fondue, heat the oil in a medium saucepan over medium-high heat. Add ginger and garlic; sauté 30 seconds. Stir in broth. Bring to a boil; cook for 2 minutes. Remove from heat. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and water, stirring well with a whisk. Add the flour mixture, coconut milk, and next 5 ingredients (coconut milk through pepper); cook over medium heat 8 minutes or until slightly thick and bubbly, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Dip pork and peas into fondue.

Spoon the rice into the fondue pot after the dippers are eaten. Heat 1 minute, and ladle into soup bowls.

Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 18%
  • Fat: 7.2g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 29.7g
  • Carbohydrate: 41.1g
  • Fiber: 1.9g
  • Cholesterol: 79mg
  • Iron: 3.8mg
  • Sodium: 365mg
  • Calcium: 47mg
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Thai Coconut-Lime Fondue Recipe

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