Thai Curried Pork with Coconut and Mango

4
Serves
365
Calories
18
Nutrients
19
Vitamins

Ingredients

1 tablespoon yellow curry paste
1 cup lite coconut milk
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

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

Nutrition Information

Number of Servings: 4

Calories
365
Protein
30 g
Total Carbohydrate
32 g
Dietary Fiber
9 g
Soluble Fiber
3 g
Insoluble Fiber
4 g
Sugar
20 g
Total Fat
11 g
Saturated Fat
4 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
76 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
35 %
Percent Calories from Carbohydrate
36 %
Percent Calories from Fat
29 %

Vitamin A
2230 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
7 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
3 mcg
Vitamin C
24 mg
Vitamin D
14 IU
Folate
69 mcg
Vitamin E
3 IU
Vitamin K
1 mcg
Pantothenic Acid
2 mg
Calcium
64 mg
Iron
4 mg
Phosphorus
379 mg
Potassium
1239 mg
Sodium
276 mg
Zinc
3 mg