2 pound pork tenderloin, trimmed
2 tablespoons canola oil
2 teaspoons curry powder
2 cups snow peas
2/3 cup light coconut milk
2 tablespoons fish sauce
2 teaspoons red curry paste
2 cups mango
1 cup sliced green onion
rice
coconut
lime wedges
cut pork into 1-inch cubes. heat oil in a large nonstick skillet or wok over medium-high heat. sprinkle pork evenly with curry powder. add pork and snow peas to pan; stir-fry 3 minutes.
combine coconut milk, fish sauce, and curry paste, stirring well. add milk mixture to pan; bring to a simmer. stir in mango and onions; cook until thoroughly heated. remove from heat.
server over rice and garnish with shredded coconut and lime wedges.
a recipe i adapted from cooking light. i used frozen sugar snap peas as my grocery store didn't have enough fresh snow peas when i went. i also defrosted some frozen mango i had on hand already and used that as well. great flavor. especially with a squeeze of lime. had this for dinner last night and leftovers for lunch today. there is no more to speak of. a nice addition to the meal rotation.
