Thai Pork and Vegetable Curry
Recipe from Better Homes and Gardens

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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Servings: Makes 4 servings
Total Time: 30 mins
Related Categories: Pork Tenderloin, Thai Cuisine
 
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Ingredients
  • 1-1/3  cups
    dried orzo (about 8 ounces)
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  • 12  ounces
    pork tenderloin or lean boneless pork
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  • 2  tablespoons
    cooking oil
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  • 8  ounces
    green beans, bias-sliced into 1 1/2-inch pieces (2 cups)*
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  • 1 
    red sweet pepper, cut into thin bite-size strips
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  • 2 
    green onions, bias-sliced into 1/4-inch pieces
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  • 1  14-ounce
    can unsweetened lite coconut milk
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  • 4  teaspoons
    bottled curry paste
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  • 2  teaspoons
    sugar
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  • 2  tablespoons
    lime juice
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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
5.
*Note: 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 information
Calories 502, Total Fat 17 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 3 g, Cholesterol 50 mg, Sodium 447 mg, Carbohydrate 57 g, Total Sugar 4 g, Fiber 4 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 153%, Calcium 4%, Iron 26%. Exchanges: Vegetable 2, Starch 3, Lean Meat 2, Fat 2. Percent Daily Values are based on a 2,000 calorie diet
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