Coconut Curried Pork Snow Pea and Mango Stir Fry
Transform your weeknight dinners with this vibrant Coconut Curried Pork Snow Pea and Mango Stir Fry! This quick and flavorful recipe combines tender pork strips with crisp snow peas and juicy, sweet mango, all coated in a silky coconut curry sauce. Infused with aromatic garlic, ginger, and a touch of lime juice, the dish strikes a perfect balance between savory, tangy, and sweet flavors. Ready in just 35 minutes, it’s a one-pan wonder ideal for busy nights. Serve it over fluffy rice for a satisfying, colorful meal that’s sure to impress. With its unique blend of tropical flair and Asian-inspired ingredients, this stir fry is your go-to recipe for a delicious and wholesome dinner. Keywords: coconut curry, pork stir fry, mango recipes, quick weeknight dinner, one-pan recipes.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 400 ml Coconut milk
- 2 tablespoons Curry powder
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- 3 cloves Garlic
- 1 tablespoon Ginger
- 200 grams Snow peas
- 1 large Mango
- 2 tablespoons Vegetable oil
- 3 stalks Green onion
- 1 small Red chili (optional)
- 0.5 teaspoon Salt
- 4 servings Cooked rice
Instructions
Slice the pork tenderloin into thin strips about 2 inches long and season with a pinch of salt.
Peel and mince the garlic and ginger. Thinly slice the green onion and red chili (if using). Set aside.
Trim the ends of the snow peas and peel and dice the mango into bite-sized cubes.
In a small bowl, mix the curry powder, soy sauce, lime juice, and brown sugar into a smooth paste.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
Add the pork strips to the skillet and stir-fry for 3-4 minutes, or until lightly browned. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Stir in the minced garlic, ginger, green onion, and sliced chili (if using). Sauté for about 1 minute until aromatic.
Pour in the coconut milk and add the curry paste mixture. Stir well to combine and bring the sauce to a gentle simmer.
Return the cooked pork to the skillet and toss to coat in the sauce. Stir in the snow peas and let them cook for 2-3 minutes until tender-crisp.
Lastly, gently fold in the diced mango and cook for an additional 1-2 minutes to warm through, being careful not to overcook the mango.
Taste the sauce and adjust the seasoning if needed with additional salt or lime juice.
Serve the Coconut Curried Pork Stir Fry hot over cooked rice, garnished with additional green onion if desired.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 23.3 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
