Coconut Curried Pork Snow Pea And Mango Stir Fry Recipes

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COCONUT CURRIED PORK, SNOW PEA, AND MANGO STIR-FRY



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

Make and share this Coconut Curried Pork, Snow Pea, and Mango Stir-Fry recipe from Food.com.

Provided by dicentra

Categories     Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Prepare rice according to package directions, omitting salt and fat; drain.
  • 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 : Calories 432.3, Fat 11.4, SaturatedFat 3.4, Cholesterol 74.8, Sodium 419.5, Carbohydrate 52.4, Fiber 2.9, Sugar 8.8, Protein 28.7

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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.

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