Thai Pork Curry

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Makes: 4  servings Prep 20 mins Cook 20 mins

Ingredients

  • 1 cup  long-grain rice
  • 1 pound  boneless center-cut pork chops, trimmed and thinly sliced
  • 1 tablespoon  chopped garlic
  • 1/4 teaspoon  salt
  • 2 tablespoons  peanut or vegetable oil, divided
  • 1 red bell pepper, cut into thin strips
  • 1/4 cup  orange marmalade
  • 3 tablespoons  mild curry base*
  • 3 tablespoons  water
  • 1 cup  frozen peas, thawed

Directions

1. Start to cook rice according to package directions.

2. Meanwhile, toss pork with garlic and salt in a bowl. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. Add pork and cook, stirring, 1-1/2 minutes until browned; transfer to plate. Set aside.

3. Add remaining 1 tablespoon oil and bell pepper to skillet; cook 2 minutes, until lightly browned.

4. Stir in marmalade, curry base and water. Return pork to skillet; bring to a boil. Add peas. Cook 1 to 2 minutes, stirring, to heat through. (Add 1 to 2 more tablespoons water if too thick.) Serve with rice. Makes 4 servings.

Note

*
  • Available from a taste of Thai, 800-243-0897.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)535,
  • Fat, total(g)19,
  • chol.(mg)73,
  • sat. fat(g)3,
  • carb.(g)59,
  • fiber(g)3,
  • pro.(g)31,
  • sodium(mg)610,
  • Percent Daily Values are based on a 2,000 calorie diet
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