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,


Thai Pork and Vegetable Curry

Thai Pork and Vegetable Curry


  1. 1-1/3 cups dried orzo (about 8 ounces)
  2. 12 ounces pork tenderloin or lean boneless pork
  3. 2 tablespoons cooking oil
  4. 8 ounces green beans, bias-sliced into 1 1/2-inch pieces (2 cups)*
  5. 1 red sweet pepper, cut into thin bite-size strips
  6. 2 green onions, bias-sliced into 1/4-inch pieces
  7. 1 14-ounce can unsweetened lite coconut milk
  8. 4 teaspoons bottled curry paste
  9. 2 teaspoons sugar
  10. 2 tablespoons lime juice


  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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