Thai Curried Pork with Coconut and Mango

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

1 tablespoon yellow curry paste
1 cup coconut milk
1 firm mango, peeled, pitted and chopped
2 teaspoons olive oil
1 small onion, chopped
1 teaspoon minced garlic
2 cups low-sodium chicken broth
2 medium eggplants (preferably Japanese), peeled and chopped into 1"
1 pound grilled pork tenderloin, sliced
salt to taste
freshly ground black pepper

Combine the curry paste, coconut milk and mango in a small skillet. Bring
to a boil, stirring occasionally, then turn down the heat and simmer.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion
and cook until it turns translucent, about 5 minutes. Add the garlic and
cook 1 minute more. Add chicken broth, by the tablespoonful, as needed to
keep the mixture from sticking and burning. Add the eggplants and the
remaining chicken broth. Simmer until the eggplants become tender, about
10 minutes. Add the slices of grilled pork and heat thoroughly. Stir in
the curry mixture and serve.

Nutrition Facts Serving size: about 1 1/2 cups Calories 365 Total Fat 11 g
Saturated Fat 4 g Protein 30 g Total Carbohydrate 32 g Dietary Fiber 9 g
Sodium 276 mg Percent Calories from Fat 29% Percent Calories from Protein
35% Percent Calories from Carbohydrate 36%

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