Coconut Mango Pork
- Number of Servings: 4
Ingredients
1 tbsp yellow curry paste1 can light coconut milk2 firm mangos, chopped2 tsp coconut oil1 small onion1 tsp garlic, minced2 cups low-sodium chicken broth2 medium eggplants, cut into 1 inch cubes1 lb sliced grilled pork tenderloinsalt and pepper to taste
Combine curry paste, coconut milk and mango in a small skillet. Bring to aboil, stirring occasionally, then reduce heat and simmer.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add chicken broth by the tbsp as needed to keep mixture from sticking and burning.
Add eggplants and remaining chicken broth. Simmer until eggplants are tender, about 10 minutes.
Add pork tenderloin and heat thoroughly.
Stir in curry mixture and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user LAUNIE888.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add chicken broth by the tbsp as needed to keep mixture from sticking and burning.
Add eggplants and remaining chicken broth. Simmer until eggplants are tender, about 10 minutes.
Add pork tenderloin and heat thoroughly.
Stir in curry mixture and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user LAUNIE888.
Nutritional Info Amount Per Serving
- Calories: 461.2
- Total Fat: 19.4 g
- Cholesterol: 92.1 mg
- Sodium: 665.5 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 10.6 g
- Protein: 38.2 g
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