Red Curry Pork with Tomatoes

1 can (14 ounces) coconut milk (regular or lite)

½ cup chicken or vegetable stock

2 teaspoons brown sugar

1 tablespoon red curry paste

1 tablespoon fish sauce

1 pint cherry tomatoes, stems removed, and halved

12 ounces pork, cut into ½-inch strips

½ cup chopped snow peas

In a 2-quart saucepan, simmer the coconut milk stock sugar, red curry paste, fish sauce and tomatoes over medium heat for 7-10 minutes. While the coconut milk mixture is simmering, cut meat into ½-inch strips.

Add pork to the pan and simmer for an additional 5-7 minutes, or until the meat is completely cooked. Add the snow peas, simmer for an additional minute and serve over cooked jasmine rice.

Serves three to four.

Nutrition values per serving: 320 calories, 24 g fat (19 g saturated), 8 g carbohydrates, 2 g fiber, 21 g protein, 50 mg cholesterol, 400 mg sodium.

"Thai Kitchen Cookbook" (2006 Epicurean, $11.95)