This Iron-Rich Pork & Vegetable Curry is a quick, flavorful weeknight dinner that brings the bright, aromatic flavors of Southeast Asian cuisine to your table. The dish features tender slices of lean pork stir-fried with a colorful medley of green beans, onions, mushrooms, and sweet red peppers. Red curry paste provides a warm, spicy backbone, while fish sauce adds depth and umami. Fresh basil and a touch of sugar balance the heat, creating a harmonious blend of sweet, savory, and spicy notes. Served over steaming rice, this meal is both nutritious and satisfying. It&# 226;ÂÂs perfect for busy evenings when you want a healthy, iron-rich option that comes together in under 30 minutes. The vibrant colors and fresh herbs make it as visually appealing as it is delicious.
Iron-Rich: Pork & Vegetable Curry With Fres
Description
This Iron-Rich Pork & Vegetable Curry is a quick, flavorful weeknight dinner that brings the bright, aromatic flavors of Southeast Asian cuisine to your table. The dish features tender slices of lean pork stir-fried with a colorful medley of green beans, onions, mushrooms, and sweet red peppers. Red curry paste provides a warm, spicy backbone, while fish sauce adds depth and umami. Fresh basil and a touch of sugar balance the heat, creating a harmonious blend of sweet, savory, and spicy notes. Served over steaming rice, this meal is both nutritious and satisfying. It&# 226;ÂÂs perfect for busy evenings when you want a healthy, iron-rich option that comes together in under 30 minutes. The vibrant colors and fresh herbs make it as visually appealing as it is delicious.Ingredients
Directions
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Heat vegetable oil in a wok or large nonstick skillet over high heat.
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Add red curry paste and cook for 1 minute, stirring constantly until fragrant.
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Add sliced pork and stir-fry for 3 minutes until no longer pink.
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Add green beans, onion wedges, and fish sauce; stir-fry for 5 minutes until beans are tender-crisp.
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Add sliced mushrooms, red pepper strips, and corn niblets; stir-fry for about 2 minutes until vegetables are heated through.
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Stir in chopped fresh basil and sugar; cook for 1 minute until basil wilts slightly.
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Serve immediately over steaming mounds of rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 37.2kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 32.1mg2%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.2g1%
- Sugars 0.5g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the wok or skillet is very hot before adding ingredients to achieve a good sear on the pork and vegetables.
If you cannot find red curry paste, you can substitute with a mild Thai red curry paste or adjust with chili flakes to taste.
Fresh basil adds a distinctive aromatic finish; do not skip it if possible. Thai basil works particularly well for an authentic flavor.
This dish is best served fresh. If storing leftovers, keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore moisture.
For a spicier kick, increase the amount of red curry paste or add a dash of chili sauce.
