Thai Pork and Vegetable Curry

Orzo, a rice-shaped pasta, is used instead of rice in this recipe. The vegetables are simmered in coconut milk to create a creamy sauce.

Thai Pork and Vegetable Curry
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9 users rated this recipe an average rating of 4.5
Makes:
4 servings
Start to Finish:
30 mins
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Thai Pork and Vegetable Curry

Ingredients
1 1/3
cups dried orzo (about 8 ounces)
12
ounces pork tenderloin or lean boneless pork
2
tablespoons cooking oil
8
ounces green beans, bias-sliced into 1 1/2-inch pieces (2 cups)*
1
red sweet pepper, cut into thin bite-size strips
2
green onions, bias-sliced into 1/4-inch pieces
1
ounce can unsweetened lite coconut milk
4
teaspoons bottled curry paste
2
teaspoons sugar
2
tablespoons lime juice

Directions

  1. Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
  2. 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.
  3. 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.
  4. 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
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