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Rewarding for you and us Defeat Diabetes Foundation Defeat Diabetes
Foundation 150 153rd Ave, Suite 300 Madeira Beach, FL 33708 |
Thai Coconut Curry with Pork & VegetablesSource: Meals Matter If you like Thai curry, here's a healthy way to have it. Total Preparation Time: Less than 15 minutes Ingredients 1 c Uncooked instant brown rice Preparation Prepare the rice using the package directions, omitting salt and oil and adding the green onions. Set aside and keep warm. Meanwhile, heat a large skillet over medium-high heat. Remove from the heat and lighly spray with vegetable oil spray. Cook the pork for 3 to 4 minutes, or until browned, stirring occasionally. Stir in the carrots and onion. Cook for 3 to 4 minutes, or until the carrots are tender-crisp and the onion is soft. Meanwhile, trim and discard about 6 inches from the slender tip of the lemongrass stalk. Remove the outer layer of leaves from the bottom part of the stalk. Cut the stalk in half lengthwise. Stir the lemongrass, broth, and red curry paste into the pork mixture. Bring to a simmer. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the pork is no longer pink in the center and the vegetables and tender, stirring occasionally. In a small bowl, whisk together the coconut milk and cornstartch until smooth. Stir into the pork mixture. Add the broccoli. Simmer, covered, for 3 to 4 minutes, or until the mixture is thickened and the broccoli is tender, stirring occasionally. Remove the lemongrass. To serve, spoon the rice into bowls. Ladle the pork mixture on top. Nutrition Information Calories: 322 |
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