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Fast & Easy Dinner: Thai Pork and Vegetable Curry

Fast & Easy Dinner: Thai Pork and Vegetable Curry


Get the weekend started with this exotic, interesting meal. Thin slices of pork are cooked with coconut milk, curry, and lime juice. Green beans provide snap and red peppers add a nice crunch. Served over a bed of hot orzo, it's filling and delicious.

This dish would be wonderful for a last minute dinner party. To look at the simple recipe, read more.

Thai Pork and Vegetable Curry

Thai Pork and Vegetable Curry

Thai Pork and Vegetable Curry

Ingredients

1-1/3 cups dried orzo (about 8 ounces)
12 ounces pork tenderloin or lean boneless pork
2 tablespoons cooking oil
8 ounces 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-ounce can unsweetened lite coconut milk
4 teaspoons bottled curry paste
2 teaspoons sugar
2 tablespoons lime juice

Directions

  1. Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
  2. Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove from skillet.
  3. Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes.
  4. Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender.
  5. 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.

Serves 4.

*A 9-ounce package of frozen cut green beans, thawed, can be substituted for the fresh beans. Add them to the skillet along with the sweet pepper and onions; cook as directed.

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