Red Curry Coconut Rice With Pork

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Ingredients

1 cup canned coconut milk
2-3 teaspoons* Thai red curry paste
1 tablespoon canola oil
1 pound pork tenderloin, trimmed, cut into 1/2-inch slices
1 teaspoon salt
2 cups diced fresh pineapple or 1 (20-ounce) can pineapple tidbits, drained
4 cups cooked long grain white rice
1/2 cup chopped fresh basil leaves
Sliced red bell pepper (optional)

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Preparation

Whisk together coconut milk and curry paste in small bowl; set aside. Heat oil in large skillet over medium-high heat. Add pork and salt and cook, stirring occasionally, 4 to 5 minutes until cooked through. Stir in pineapple; cook until heated. Add rice and coconut milk mixture, stir until well combined and heated through. Add basil and serve immediately. Garnish with bell pepper, if desired.

Note:
*For milder flavor, decrease curry paste to 1 teaspoon.

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Nutrition Facts
Calories 520
% Daily Value *
Total Fat 20 g		31 %
Cholesterol 75 mg		25 %
Sodium 650 mg		27 %
Total Carbohydrate 56 g		19 %
	Dietary Fiber 3 g	12 %
Protein 30 g		60 %
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.