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Thai Pork And Vegetable Curry
Prep Time:
10 minutes
Cook Time:
20 minutes
4 servings

1 1/3 cups Dried orzo (about 8 ounces)

12 oz. Pork tenderloin or lean boneless pork

2 Tbsp. H-E-B canola oil

8 oz. Green beans bias-sliced into 1 1/2\\" pieces (2 cups)

1 Red sweet pepper cut into thin strips

2 Green onions bias sliced into 1/4\\" pieces

1 can (14 oz.) Unsweetened lite coconut milk

4 tsp. Bottled curry paste

2 tsp. sugar

2 Tbsp. Lime juice


Cook orzo according to package directions. Drain and keep warm. Thinly
slice pork into bite-size pieces.
Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat ov
er medium-high heat. Add pork; cook and stir about 4 minutes. Remove f
rom skillet.
Add the remaining 1 tablespoon oil to skillet. Add green beans; cook a
nd stir for 3 minutes. Add sweet pepper and green onions; cook and sti
r about 2 minutes more or until vegetables are crisp-tender. Add cocon
ut milk, curry paste, and sugar. Reduce heat to low, stirring until co
mbined. Stir in cooked pork and lime juice; heat through. Serve over h
ot orzo

Nutritional Information

No Nutritional Information Available


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