Thai Pork and Vegetable Curry
cups dried orzo (about 8 ounces)
ounces pork tenderloin or lean boneless pork
tablespoons cooking oil
ounces green beans, bias-sliced into 1 1/2-inch pieces (2 cups)*
red sweet pepper, cut into thin bite-size strips
green onions, bias-sliced into 1/4-inch pieces
ounce can unsweetened lite coconut milk
teaspoons bottled curry paste
tablespoons lime juice
- Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
- Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove from skillet.
- Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes. Add sweet pepper and green onions; cook and stir 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 pork and lime juice; heat through. Serve over hot orzo.
- Makes 4 servings
From the Test Kitchen
A 9-ounce package of frozen cut green beans, thawed, can be substituted for the fresh beans. Add them to the skillet along with the sweet pepper and onions; cook as directed.
Nutrition Facts(Thai Pork and Vegetable Curry)
- Per serving:
- 502 kcal cal.,
- 17 g fat
- (5 g sat. fat,
- 3 g polyunsaturated fat,
- 4 g monounsatured fat),
- 50 mg chol.,
- 447 mg sodium,
- 57 g carb.,
- 4 g fiber,
- 4 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet