Thai Coconut-Lime Fondue Recipe

Name: Thai Coconut-Lime Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dippers:; 1 1/2 pounds pork tenderloin; Cooking spray; 1 tablespoon water; 1 tablespoon rice vinegar; 1 tablespoon low-sodium soy sauce; 1 tablespoon honey; 2 cups sugar snap peas, trimmed; Fondue:; 1 teaspoon sesame oil; 1 tablespoon minced peeled fresh ginger; 3 garlic cloves, minced; 1 (16-ounce) can fat-free, less-sodium chicken broth; 1/4 cup all-purpose flour; 1/4 cup water; 1 cup light coconut milk; 1 teaspoon grated lime rind; 1/4 cup fresh lime juice; 1 1/2 tablespoons brown sugar; 1/8 teaspoon salt; 1/8 teaspoon crushed red pepper; Remaining ingredient:; 3 cups hot cooked rice

Servings: persons

Dippers:
1 1/2 pounds pork tenderloin
Cooking spray
1 tablespoon water
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cups sugar snap peas, trimmed
Fondue:
1 teaspoon sesame oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1/4 cup all-purpose flour
1/4 cup water
1 cup light coconut milk
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 1/2 tablespoons brown sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
Remaining ingredient:
3 cups hot cooked rice

1
Preheat oven to 425u00b0.
2
To prepare dippers, trim the fat from pork. Place pork on a rack coated with cooking spray. Line bottom of a shallow roasting pan with foil; place rack in pan. Combine the water, vinegar, soy sauce, and honey in a small bowl; brush mixture over pork. Insert a meat thermometer into the thickest part of pork. Bake at 425u00b0 for 30 minutes or until the thermometer registers 160u00b0. Cut pork into bite-size pieces.
3
Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water.
4
To prepare the fondue, heat the oil in a medium saucepan over medium-high heat. Add ginger and garlic; saute 30 seconds. Stir in broth. Bring to a boil; cook for 2 minutes. Remove from heat. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and water, stirring well with a whisk. Add the flour mixture, coconut milk, and next 5 ingredients (coconut milk through pepper); cook over medium heat 8 minutes or until slightly thick and bubbly, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Dip pork and peas into fondue.
5
Spoon the rice into the fondue pot after the dippers are eaten. Heat 1 minute, and ladle into soup bowls.

1570

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Dippers:, 1 1/2 pounds pork tenderloin, Cooking spray, 1 tablespoon water, and more.

Yes, Thai Coconut-Lime Fondue falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Coconut-Lime Fondue

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