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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 (g) 125,
  • Cobalamin (Vit. B12) (g) 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

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