Thursday, March 10, 2011

Thai Pork and Vegetable Curry

This is a winner. Super easy...and tasty. I found red curry paste at Dick's Market (Walmart doesn't have it!)
Thai Pork and Vegetable Curry
Recipe from Better Homes and Gardens New Cookbook
1 lb. pork tenderloin or lean boneless pork, thinly sliced into bite size pieces
2 T. cooking oil (I used olive oil)
8 oz. (about 2 c.) fresh green beans, sliced into 1 1/2 inch pieces
1 red pepper, cut into thin bite-size pieces
2 green onions, sliced into 1/4 inch pieces
1 14-oz. can reduced-fat unsweetened coconut milk (NOT cream of coconut!)
4 tsp. bottled red curry paste
2 tsp. sugar
2 T. lime juice
orzo pasta (looks kind of like rice but it's pasta!)
Pour 1 T. oil into large skillet. Add pork, cook until no longer pink. (P.S. Totally worth using the tenderloin! It's so tender and delicious!) Remove from skillet. Add 1 T. oil to skillet, add green beans, cook and stir for 3 minutes. Add red pepper and green onion. Cook about 2 minutes more, or until vegetables are crisp-tender. Add coconut milk, curry paste, and sugar. Stir until combined. Stir in cooked pork and lime juice. Heat through. Serve over hot, cooked orzo! So delicious!!

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