Thai Pork and Vegetable Curry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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BHG Dinnertime Express Ingredients:
1 1/2 cups dried orzo pasta |
2 tablespoons cooking oil |
12 ounces pork tenderloin or 12 ounces lean boneless pork, cut into bite-size pieces |
8 ounces green beans, bias-sliced into 1 . 5-inch pieces (2 cups) |
1 sweet red pepper, cut into thin bite-size strips |
2 green onions, bias-sliced into 1/4-inch pieces |
1 (14 ounce) can reduced-fat unsweetened coconut milk |
4 teaspoons bottled curry paste |
2 teaspoons sugar |
2 tablespoons lime juice |
Directions:
1. Cook pasta according to package; drain. Meanwhile, pour one tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Stir-fry meat in hot oil for 3 to 4 minutes or until slightly pink in center. Remove from skillet.
2. Add the remaining 1 tablespoon oil to skillet. Add green beans; stir-fry for 3 minutes. Add sweet pepper and green onions; stir-fry about 2 minutes more or until vegetables are crisp-tender. Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked meat and lime juice; heat through. Serve immediately over pasta.
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