Thai Curry Pork with Butternut

Thai Curry Pork and Butternut Squash

Ingredients	Directions
1 lb. butternut squash 3 Tbsp. Vegetable oil 1 lb. pork tenderloin, trimmed and sliced thin 1 medium onion sliced. 1 Tbsp. Thai red curry paste ¼ cup water (saved from cooking squash) 1 Tbsp. beet sugar 1 Tbsp. soy sauce 1 tsp lime juice Cilantro, chopped Rice or noodles	Wash and peel squash, cut into about ½ inch cubes. Cook them in a pot with water at medium temperature 10-12 min. Drain and retain ¼ cup of water. Heat 2 Tbsp. of oil in a large sauté pan over high heat, add pork and onion, stir fry until brown. Remove from pan. add 1 Tbsp. of oil and curry paste to pan and heat, add ¼ cup saved water, the sugar and soy sauce. Add pork and onions back into pan and cook over medium heat until sauce thickens and pork is cooked through. Garnish with cilantro and serve over rice or noodles
Nutritional Information	Servings 4
Calories per serving Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	344 15g 3g 57mg 189mg 32g 6g 23g