Thai Pork and Vegetable Curry
July 9, 2009
This is a great mid-week supper. Easy to prepare with some minor tweaks to the original recipe such as substituting frozen vegetables and using minute rice instead of orzo. However you make it, the true Thai flavours do come through thanks to the coconut milk, curry paste and lime making this a sweet and savory meal.
From: Better Homes & Gardens “New Cook Book”
Prep/Cook Time: 30 minutes
Serves: 4
Ingredients:
1 1/3 cups dried orzo (8 oz.)
12 oz. pork tenderloin or lean boneless pork
2 tbsp. cooking oil
8 oz. green beans, bias-sliced into 1 1/2 inch pieces (2 cups)
1 red sweet pepper, cut into thin bite size strips
2 green onions, bias sliced into 1/4 inch pieces
1 14 oz. can reduced-fat unsweetened coconut milk
4 tsp. bottled curry paste
2 tsp. sugar
2 tbsp. lime juice
Directions:
Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size strips.
Pour 1 tbsp. of the oil into a large non-stick skillet. Heat over medium-high heat. Add pork, cook and stir for 2 to 3 minutes or until no pink remains. Remove from skillet.
Add the remaining 1 tbsp. 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.
Posted in Vegetables & Fruit, Meat 
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