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  • Red Curry Mango and Pork Rice Salad

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  • 1 1/3 cups uncooked, long-grain brown rice
    1/3 cup uncooked quinoa, red quinoa preferred
    2 to 3 tablespoons Thai red curry paste, or to taste
    1 pound pork tenderloin or boneless, skinless chicken thighs
    4 tablespoons vegetable oil, divided
    4 large shallots or 1/3 red onion, peeled and very thinly sliced
    1 small red bell pepper, cored, seeded and diced
    1 ripe mango, peeled, seeded and diced
    1 cup chopped, fresh cilantro
    3 to 4 tablespoons chopped, fresh mint
    Cilantro lime dressing (recipe follows)
    2 cups fresh bean sprouts
    1/2 cup roasted flaked coconut (optional)
    1/2 cup chopped roasted salted peanuts (optional)
    Combine the rice, quinoa, curry paste and 2 3/4 cups water in a medium saucepan. Heat to a boil; cover tightly. Reduce heat to very low; simmer until rice is tender but not mushy, for 15 to 20 minutes. (Alternatively, cook rice, quinoa, curry paste and 22/3 cups water in a rice cooker according to manufacturer instructions.) Remove from heat; let stand for 10 minutes. Fluff with a fork; transfer to a large bowl to cool.
    Cut the pork or chicken into scant 1/2-inch pieces. Heat 2 tablespoons of the oil in large, nonstick skillet over medium-high heat. Add the shallots. Cook and stir until golden, for about 4 minutes. Use a slotted spoon to transfer shallots to a plate.
    Reheat oil left in pan. Add half of pork or chicken. Cook, stirring occasionally, until golden, for 3 to 4 minutes. Transfer with a slotted spoon to a plate. Repeat with another tablespoon of oil and remaining meat. Transfer cooked meat to plate.
    Add remaining tablespoon oil and the red pepper to skillet; cook until crisp-tender, for about 3 minutes. Add to meat. Stir cooked meat and red peppers into rice. Add the mango, chopped cilantro and mint. Cool and refrigerate up to 2 days.
    To serve, stir in enough of the dressing to lightly coat everything; taste and mix well. Top with the bean sprouts, toss lightly. Top with the coconut and peanuts, if desired, and reserved fried shallots. Serve at room temperature. Makes 6 main-course servings.
    CILANTRO-LIME DRESSING: In a blender, combine 1/3 cup vegetable oil and 1/4 cup each: fresh lime juice and fish sauce. Add 2 or 3 thin slices peeled ginger, 1 peeled garlic clove and 1/2 cup loosely packed, fresh cilantro leaves. Process until smooth. Makes about 3/4 cup. Refrigerate and use within 1 day.
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