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

• 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)

1. Prepare rice according to package directions, omitting salt and fat; drain.
2. Cut pork into 1-inch cubes.
3. 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.
4. Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer.
5. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated.
6. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture.
7. 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.

boil, pork tenderloin, canola oil, red curry, snow peas, light coconut milk, fish sauce, red curry, mango, green onion, coconut, lime wedges

Taken from www.food.com/recipe/coconut-curried-pork-snow-pea-and-mango-stir-fry-316862 (may not work)