Coconut Curried Pork, Snow Pea, and Mango Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light Ingredients:
2 (3 1/2 ounce) bags boil-in-the-bag rice, long-grain rice |
1 (1 lb) 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 onion, divided |
2 tablespoons shredded coconut |
4 lime wedges (optional) |
Directions:
1. Prepare rice according to package directions, omitting salt and fat; drain.
2. Cut pork into 1-inch cubes.
3. 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.
4. Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer.
5. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated.
6. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture.
7. 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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