Search
by Ingredient

Pork & Vegetable Curry

StarStarStarStarHalf star

Submitted by Georgieanna

YIELD

4 servings

PREP

20 min

COOK

12 min

READY

32 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
4 2E+1
TEASPOONS ML RED CURRY PASTE
or 1 1/2 ts curry powder *
1 453.6
POUND G PORK LOIN
lean, cut into thin slices *
1 237
CUP ML GREEN BEANS
cut into 1 1/2 inch lengths
1 1
EACH EACH ONIONS
cut in wedges
2 3E+1
TABLESPOONS ML FISH SAUCE
1 237
CUP ML MUSHROOMS
sliced
1 1
EACH EACH SWEET RED BELL PEPPERS
cut into strips
14 404.6
OUNCES ML/G CORN KERNELS, CANNED
79
CUP ML BASIL
fresh, chopped *
1 5
TEASPOON ML SUGAR
granulated

Directions

In wok, or large nonstick skillet, heat oil over high heat; cook curry paste for 1 minute.

Add pork; stir-fry for 3 minutes.

Add green beans, onion and fish sauce; stir-fry for 5 minutes.

Add mushrooms, red pepper and corn; stir-fry for about 2 minutes or until vegetables are tender.

Add basil and sugar; stir-fry for 1 minute.

Serve over steaming mounds of rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 120 29% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 754mg 31%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 8g
Vitamin A 23% Vitamin C 76%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Email this recipe