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Cook rice according to package directions; drain. Keep warm.
Meanwhile, cut pork into thin, bite-size pieces. Sprinkle with salt and black pepper. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove pork from skillet.
Add the remaining 1 tablespoon oil to the skillet. Add green beans; cook and stir for 3 minutes. Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender. Remove from skillet. Add coconut milk, curry paste, sugar, and crushed red pepper to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until mixture is slightly thickened. Stir in pork and vegetables; heat through. Serve over hot cooked rice. Serve with lime wedges.