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

Red curry powder is a blend of coriander, cumin, chiles, and cardamom.
Ingredients

2 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 (1-pound) 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 onions, divided
2 tablespoons shredded coconut
4 lime wedges (optional)

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.
Yield 4 servings

Nutritional Information
CALORIES 429(20% from fat); FAT 9.7g (sat 3.5g,mono 3.9g,poly 1.6g); PROTEIN 29.7g; CHOLESTEROL 74mg; CALCIUM 38mg; SODIUM 454mg; FIBER 2.3g; IRON 4mg; CARBOHYDRATE 54.8g
Melanie Barnard , Cooking Light, JULY 2007