Recipe Summary

Prep time: 10 mins
Cook time: 20 mins
Yield: 4 servings

Ratings & Reviews

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Rated by 3 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat
lower in sodium
lower in sodium
lower in carbs
lower in carbs

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Thai Curried Pork with Coconut and Mango
This recipe serves:   
1 tablespoon yellow curry paste
1 cup lite coconut milk
1 firm mango, peeled, pitted and chopped
2 teaspoons olive oil
1 small onion, chopped
1 teaspoon minced garlic
2 cups low-sodium chicken broth
2 medium eggplants (preferably Japanese), peeled and chopped into 1" cubes
1 pound grilled pork tenderloin, sliced
salt to taste
freshly ground black pepper

Cooking Instructions
1. Combine the curry paste, coconut milk and mango in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add chicken broth, by the tablespoonful, as needed to keep the mixture from sticking and burning.

3. Add the eggplants and the remaining chicken broth. Simmer until the eggplants become tender, about 10 minutes.

4. Add the slices of grilled pork and heat thoroughly.

5. Stir in the curry mixture and serve.

Serving Size: about 1 1/2 cups

Nutritional Information
Number of Servings: 4
Per Serving
Calories 365 Carbohydrate 32 g
Fat 11 g Fiber 9 g
Protein 30 g Saturated Fat 4 g
Sodium 276 mg    


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