Tuesday, August 28, 2012

Light Coconut Mango Curried Pork

One of the most masochistic things I have ever done to myself was to start a diet in the midst of having an active food blog. It poses many, many obvious hurdles, but as much as it taunts me, at the end of the day, it is a very good thing. I cook a lot of my dishes for other people, I get the joy of preparing the meal, a taste to make sure its a delicious-blog worthy recipe, then whisk out the door and away it goes a loved one's home. I love providing food for people and concocting dishes especially for someone based their favorite flavors so this system is quite fulfilling. I have learned balance, moderation, sharing and some added self discipline. I have also brushed up on my low fat cooking skills because let's be real, I can't give away all of my food, I need to eat too! This dish, was one for myself. Diet friendly, very quick, very easy, it served as the perfect weeknight dinner that I also could pack for lunch the next day. I love Thai food, but on a diet ordering Thai in or going out is pretty off limits, so to make my own at home is very satisfying. I really enjoyed the flavor of the curry in this recipe. It can be made in a million different combinations: chicken, tofu, shrimp, you name it, different veggies, mix it up and enjoy!

Light Coconut Mango Curried Pork 

Adapted from Cooking Light
(1-pound) pork tenderloin, trimmedPam 2 teaspoons red curry powder, divided (or to taste)
1 cup sugar snap peas
1/3 cup light coconut milk
1 tablespoon fish sauce (or to taste)
1 fresh mango, cut into 1/2-inch pieces
1/2 cup sliced green onions, divided
lime wedges 

Cut pork into 1-inch cubes. Grease a large nonstick skillet over medium-high heat (I used Pam to cut calories and fat but oil would work of course). Sprinkle pork evenly with 1 teaspoon curry powder. Add pork and sugar snap peas to pan; stir-fry 3 minutes.Combine coconut milk, fish sauce, and 1 teaspoon curry powder, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. I served this over 1 cup of brown rice, with 1 1/4 cups pork the mixture. Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions. Serve with lime wedges.


  1. So appetizing! I saw your photo on TasteSpotting.com and clicked over to your site.

  2. Thank you so much Julia! I appreciate your visit :)