Pork & Curry Garden Harvest Skillet

1. In a wok or large frying pan, heat half of the oil at high heat and cook the pork. Season.
2. Add the vegetables with the curry powder for 4 to 5 minutes or until thawed. Set aside.
3. Add the chicken stock and coconut milk. Bring to a boil and let simmer until thickened.
4. Return the shrimp and vegetables to the pan, reheat and garnish with fresh herbs. Serve immediately.

Nutrition Facts (per serving):

Calories: 500

Protein: 22 g

Fat:  40 g

Carbohydrate: 17 g

Fibre:  5 g

Sodium:  177 mg