Coconut Curried Pork, Snow Pea, And Mango Stir-Fry - cooking recipe

Ingredients

2 (3 1/2 ounce) bags boil-in-the-bag rice, long-grain rice
1 (1 lb) pork tenderloin, trimmed
1 tablespoon canola oil
1 teaspoon red curry powder
1 cup snow peas
1/3 cup light coconut milk
1 tablespoon fish sauce
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup bottled mango, cut into 1/2-inch pieces
1/2 cup sliced green onion, divided
2 tablespoons shredded coconut
4 lime wedges (optional)

Preparation

Prepare rice according to package directions, omitting salt and fat; drain.
Cut pork into 1-inch cubes.
Heat oil in a large nonstick skillet 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 1/4 cup onions; cook 1 minute or until thoroughly heated.
Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture.
Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.