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Ingredients
- 1 C Canned Coconut Milk unsweetened
- 1/4 C Chicken Broth
- 3 Tb Green Curry Paste
- 2 tsp Corn Starch
- 2 tsp Lemon Zest
- 1 Green Bell Pepper seeded, bite-size strips
- 1 Onion halved, thinly sliced
- 3/4 Carrots shredded
- 3 Garlic Cloves minced
- 1 lb Pork Loins/Chops bite-size strips
- 2 tsp Vegetable Oil
- 2 C Brown Rice cooked
- Unsweetened Coconut Flakes
- Cilantro chopped
- Lime cut into wedges
Ingredients
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Instructions
- Start cooking the Brown Rice according to the package directions
- Whisk together the Coconut Milk, Chicken Broth, Curry Paste and Cornstarch
- Spray a large skillet with Cooking spray and place over Medium-high heat. Cook the Bell Pepper and Onion for 3 minutes. Then add the Carrots, Garlic and Lemon Zest. Cook for about 2 more minutes. Remove Vegetables from the skillet
- Add the Oil to the Skillet and then cook the Pork until no longer pink.
- Pour the Sauce over the Pork and cook until the sauce is thick and bubbly. Then add the Vegetables back to the skillet and toss well to coat with the Sauce
- Serve over the Rice and garnish with the Coconut flake, Cilantro and a wedge of Lime
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