Rating: 4.5 stars
23 Ratings
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  • 4 star values: 14
  • 5 star values: 9

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.

Melanie Barnard
Recipe by Cooking Light July 2007

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions, omitting salt and fat; drain.

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  • 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.

Nutrition Facts

429 calories; calories from fat 20%; fat 9.7g; saturated fat 3.5g; mono fat 3.9g; poly fat 1.6g; protein 29.7g; carbohydrates 54.8g; fiber 2.3g; cholesterol 74mg; iron 4mg; sodium 454mg; calcium 38mg.
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