Evening Edge
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Thai Red Curry Pork
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Low cal: 
5:30 Challenge: 5 Ingredients / 30 Minutes
Ann Young of Decatur sends in a recipe similar to the Thai Chicken Curry we ran last year, but offers another recommendation for purchased, prepared curry sauce. “My husband and I love Thai food and I’ve cooked Thai dishes using curry pastes and coconut milk. Now I use the Bright canned curry sauce which combines both,” she writes. “I buy it at DeKalb Farmers Market for under a dollar. It has a wonderful flavor and my husband thinks it is as good as most Thai restaurants. I make a quick meal combining meat or tofu and any vegetables I have on hand. I plan to try their green curry sauce next.”
I picked up a can at the farmers market and was pleased with the results and the price. The sauce also has chunks of pumpkin, which give it additional texture and add to the vegetable composition of the dish. You can choose your own favorite veggies or try this colorful composition.
-- Jeanne Besser
If using other vegetables, start with those that need longer to cook and add quicker-cooking ones toward the end. If you can’t find the Bright brand, try varieties from Trader Joe’s or Curry Simple at Whole Foods.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1/2 pound green beans, cut in thirds
15 baby carrots, sliced thinly
1 red bell pepper, seeded and sliced in thin strips
1 pound boneless center-cut pork chops, sliced in thin strips
1 (14-ounce) can Bright Red Curry sauce or other brand of curry sauce
Instructions:
In a well-oiled skillet, stir-fry green beans and carrots until almost tender (add 1 to 2 tablespoons of water if needed to keep from sticking). Add red pepper and pork and stir-fry until just cooked through, 5 to 7 minutes. Add curry sauce and cook 1 to 2 minutes, or until heated, stirring frequently. To thicken sauce, remove meat and vegetables to serving bowl and boil sauce until thickened. Pour over pork mixture.
Nutrition:
Per serving: 228 calories (percent of calories from fat, 41), 23 grams protein, 10 grams carbohydrates, 3 grams fiber, 10 grams fat (3 grams saturated), 67 milligrams cholesterol, 79 milligrams sodium.
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