Red Curry Rice with Pork
An adapted recipe from the USA Rice Federation.
|1 cup canned light coconut milk|
|1 Tbsp Thai red curry paste|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|¾ lb duBreton Natural Pork Tenderloin, trimmed and cut into ½-inch slices|
|½ tsp sea salt|
|1 small red bell pepper, chopped into ½-inch pieces|
|2 cups diced fresh pineapple|
|10-oz pouch Rice Expressions Frozen Brown Rice (thawed)|
|½ cup fresh basil leaves, chopped|
Whisk together coconut milk and curry paste in a small bowl; set aside. Heat oil in a large skillet over medium-high heat. Add pork and salt and cook, stirring occasionally, 4 to 5 minutes until cooked through. Add bell pepper and cook 2 to 3 more minutes, stirring frequently. Stir in pineapple, rice, and coconut milk mixture. Stir until well combined and heated through. Add basil and serve immediately.
Makes 4 servings
Per serving: 333 calories; 11g total fat; 5g saturated fat; 55mg cholesterol; 490mg sodium; 37g total carbohydrates; 22g protein;