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Fast & Fit: 150 Quick & Healthy Everyday Recipes Ready in Just 30 Minutes or Less
by Ellen Haas
Serving size: about 1½ cups
Number of servings: 4



    • 1 tablespoon yellow curry paste
    • 1 cup light coconut milk
    • 1 firm mango, peeled, pitted, and chopped
    • 2 teaspoons olive oil
    • 1 small onion, chopped
    • 1 teaspoon minced garlic
    • 2 cups low-sodium chicken broth
    • 2 medium eggplants (preferably Japanese), peeled and chopped into 1-inch cubes
    • 1 pound sliced grilled pork tenderloin
    • salt and freshly ground black pepper to taste

Cooking Instructions

1. Combine the curry paste, coconut milk, and mango in a small skillet. Bring to a boil, stirring occasionally, then reduce the heat and simmer.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add chicken broth by the tablespoonful as needed to keep the mixture from sticking and burning.

3. Add the eggplants and the remaining chicken broth. Simmer until the eggplants are tender, about 10 minutes.

4. Add the slices of grilled pork and heat thoroughly.

5. Stir in the curry mixture and serve.

Nutrition Information

    Per Serving: Calories 365; Fat 11 g; Protein 30 g; Sodium 276 mg; Carbohydrate 32 g; Fiber 9 g; Saturated Fat 4 g

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