Asian

My Veggie and Pork Thai Curry is for Dinner.

My Veggie and Pork Thai Curry takes 60 minutes to prepare.

My Veggie and Pork Thai Curry takes 240 minutes to cook.

My Veggie and Pork Thai Curry makes 12 servings.

The ingredients for My Veggie and Pork Thai Curry are:

Onions, raw, 1 medium (2-1/2" dia)
Garlic, 3 cloves
4 T Fresh Lemongrass, bruised and pureed
Carrots, raw, 1 medium
Zucchini, baby, 4 medium
Cauliflower, raw, 1 head, medium (5-6" dia)
Sweet potato, 1 sweetpotato, 5" long (remove)
*BECEL oil, 2 tbsp
Pork Tenderloin, 20 oz
*Pea Pod, 32 oz
*mushroom, Cremini 1 mushroom (20g), 6 serving
*Victorian Epicure Thai Blend (1 Tsp / 5 mL / 2.8 g)
*Fish Sauce, 2 tbsp
*Curry Paste, Green, Thai Kitchen, 2 tbsp
*Coconut (unsweetened), 50 gram(s)
*Coconut Milk, Thai Kitchen, Light 2oz=1 serving, 12 oz

Here is how you make My Veggie and Pork Thai Curry:

Chop garlic, onion and lemon grass and saute in pan with oil.Add chopped carrots & sweet potato. Add coconut milk. fish sauce and curry paste. Stir to blend. Cook 45 mins, add zucchini and cauliflower. Stir and continue to cook another 30 minutes. Add mushrooms and pea pods and cook 10 more minutes. Serve with Jasmine RiceServing Size: Makes 12 1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user KIMMINY.

The nutritional information for My Veggie and Pork Thai Curry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 253.2

• Total Fat: 10.3 g
• Cholesterol: 37.3 mg
• Sodium: 329.1 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 5.2 g
• Protein: 19.9 g

My Veggie and Pork Thai Curry is Asian cuisine.

The dietary needs meet for My Veggie and Pork Thai Curry is Low Fat