SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Thai Pork and Vegetable Curry

Makes: 4 servings
Start to Finish 30 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 502,
  • Fat, total (g) 17,
  • chol. (mg) 50,
  • sat. fat (g) 5,
  • carb. (g) 57,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 29,
  • vit. A (IU) 2430,
  • vit. C (mg) 90,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 125,
  • Cobalamin (Vit. B12) (µg) 1,
  • sodium (mg) 447,
  • Potassium (mg) 558,
  • calcium (mg) 40,
  • iron (mg) 5,
  • Vegetables () 2,
  • Starch () 3,
  • Lean Meat () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.