Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

Coconut Curried Pork, Snow Pea, and Mango Stir-Fry (Adapted from CL)

16 ounces trimmed pork tenderloin, cut into 1" cubes
1 1/2 teaspoons red curry powder
1 tablespoon canola oil
1 cup snow peas
1/3 cup light coconut milk
1 tablespoon fish sauce
1 teaspoon red curry paste
1 cup chopped fresh mango
1/2 cup sliced green onions, divided
3 cups hot cooked brown jasmine rice
2 tablespoons shredded coconut

Season the cubed pork evenly with the curry powder. In a large skillet, heat oil over medium-high. Add pork and snow peas to pan - stir-fry for 3 minutes.

In a small bowl, whisk together coconut milk, fish sauce and curry paste. Pour mixture into the skillet and bring to a simmer. Stir in mango and 1/4 cup onions - cook until thoroughly heated though, about 1 minute. Place about 3/4 cup rice on each plate - evenly divide the pork mixture over the top of each serving. Scatter the tops of each with 1 tablespoon of the remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut.

Makes 4 servings.

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