Coconut Curried Pork, Edamame and Mango stir fry

This is a twist on a Cooking Light recipe. The original recipe called for Snow peas and bottled mango. Well my produce store didn't have the freshest snow peas so I decided to go with frozen edamame and I thought fresh mango would work just fine. I also reduced the amount of fish sauce from 1 Tbs to 1/2 Tbs. I hope you like!

Coconut Curried Pork, Edamame and Mango Stir-Fry

Ingredients

1 (1-pound) pork tenderloin, trimmed
1 tablespoon canola oil
1 teaspoon red curry powder
1 cup shelled edamame soy beans
1/3 cup light coconut milk
1/2 tablespoon fish sauce
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup mango, cut into 1/2-inch pieces
1/2 cup sliced green onions, divided
2 tablespoons shredded coconut
4 lime wedges -optional

Directions

Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork to pan; stir-fry 3 minutes, then add the edamame.

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 and serve with rice or couscous. Sprinkle each serving with 1 Tbs of remaining green onions and 1 1/2 tsp shredded coconut. Serve with lime wedges, if desired.