Thai Coconut-Curry Pork Stir-Fry
Sesame Broccoli Rice
Ingredients
- 2 lb boneless pork shoulder
- 2 Tbsp olive oil
- 2 red bell peppers, cut into thin strips
- 2 cloves garlic, minced
- 2 Tbsp minced ginger
- 1 (13.5-oz) can unsweetened coconut milk
- 1 tsp lime zest
- 2 Tbsp lime juice
- 2 tsp red curry paste
- 2 tsp low-sodium soy sauce
- 2 green onions, chopped
Instructions
- Cut pork into 1-inch cubes; season lightly with salt and pepper.
- Cook pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until browned on all sides. Remove from skillet; keep warm.
- Add bell peppers, garlic, and ginger; sauté 2 minutes or until bell peppers are crisp-tender.
- Add milk, lime zest, lime juice, curry paste, and soy sauce to skillet. Bring to a boil; reduce heat, return pork to skillet, and simmer 2 minutes. Sprinkle with onions.
Side Dish Ingredients
- 2 (12-oz) pkg frozen riced broccoli
- 1 Tbsp dark sesame oil
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook broccoli according to package directions; toss with oil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
441
|
47
|
488
|
| Fat (g) | 33 | 2 | 35 |
| Sat. Fat (g) | 17 | 0 | 17 |
| Protein (g) | 27 | 0 | 27 |
| Carb (g) | 5 | 5 | 10 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 555 | 187 | 742 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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