Thai Pork and Vegetable Curry

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Ready Time: 30 Min
  • Servings: 6 servings
I have substituted 1/3 c. coco Loco and added enough 2% milk to equal 1 c. when I cant find unsweetened coconut milk in the grocery!


  • 4 teaspoon curry paste
  • 12 ounce pork tenderloin
  • 1 count pepper red sweet
  • 2 tablespoon oil
  • 2 teaspoon sugar
  • 2 tablespoon lime juice
  • 1 3/8 cup orzo
  • 8 ounce green beans
  • 2 count green onions
  • 1 can coconut milk unsweetened


    1. Cut pork tenderloin into bite-size pieces.
    2. Cook orzo according to package directions. Drain. Keep warm.
    3. Meanwhile, 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.
    4. Add the remaining 1 tablespoon of the oil to the skillet. Add green beans; cook and stir for 3 minutes. 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.
Nutritional Information
Thai Pork and Vegetable Curry

Servings Per Recipe: 6 servings

Amount Per Serving

Calories: 448

  • Total Fat: 22g
  • Cholesterol: 35mg
  • Sodium: 250mg
  • Total Carbs: 4g
  •     Dietary Fiber: 3g
  • Protein: 21g


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