From: Good Housekeeping US
Pork and Pineapple Curry
Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
35 mins
Cal/Serv:
450
This sweet and spicy curry is loaded with protein and veggies for a lean but delicious dinner option.
This recipe is featured in 7 Years Younger: The Anti-Aging Breakthrough Diet. Start your 21 day free trial or look for it wherever books are sold.
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Ingredients
- 1 pork tenderloin
- 2 Tbsp. Thai red curry paste
- 1 Tbsp. canola oil
- 1 cup lower-sodium chicken broth
- 1/2 cup light coconut milk
- 4 cups small cauliflower florets
- 1 medium zucchini
- 1 lime
- 2 cups fresh pineapple chunks (not canned)
- 3 cups frozen cooked brown rice
- 1/2 cup fresh basil leaves
Directions
- Step 1In medium bowl, rub pork slices with 1 tablespoon curry paste. Pork can be marinated and refrigerated up to 1 day in advance.
- Step 2In 5-quart saucepot, heat oil on medium-high until very hot, but not smoking. Add pork. Cook 3 to 4 minutes or until starting to brown, stirring occasionally. With slotted spoon, transfer pork to medium plate; set aside.
- Step 3To same pot, add remaining 1 tablespoon curry paste. Cook 30 seconds, stirring. Add broth, coconut milk, cauliflower, zucchini, and 1/2 teaspoon salt, scraping up browned bits. Reduce heat to medium. Cover and cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
- Step 4Meanwhile, from lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice; add to skillet, along with pineapple and pork. Cover and cook 6 to 8 minutes or until vegetables are tender and pork is cooked through (145 degrees F), stirring occasionally.
- Step 5While mixture cooks, reheat rice as label directs. Remove curry from heat. Stir in basil. Divide rice among 6 serving plates. Top with curry.
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