Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

2 (3½oz. each) bags boil-in-bag long-grain rice
1 lb. pork tenderloin, trimmed
1 tbsp. canola oil
1 tsp. red curry powder
1 cup snow peas
1/3 cup light coconut milk
1 tbsp. fish sauce
1 tsp. red curry paste
1 cup bottled mango, cut into pieces
1/2 cup sliced green onions
2 tbsp. shredded coconut
4 lime wedges (optional)

Prepare rice according to package directions, omitting salt and fat; drain.
Cut pork into cubes. Heat oil in a large nonstick skillet over medium-high
heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to
pan; stir-fry 3 minutes.

Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk
mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook
1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on
each of 4 plates; top each serving with pork mixture. Sprinkle each
serving with remaining onions and coconut.

Serve with lime wedges, if desired.

4 servings