Gaeng Daeng Sai Fak Thong Lae Moo (Red Curry with Pork and Squash)

Gaeng Daeng Sai Fak Thong Lae Moo (Red Curry with Pork and Squash)


1 person made this

About this recipe: This dish was a simple lunch I made up with things in my pantry. Red curry paste, pork, squash, coconut milk, all things that go together well. I added some green cabbage for good measure. It was very delicious, easy and fast.

Toi Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 2 

  • 250g Pork loin, thinly sliced
  • 300g Squash, peeled and cut into bite-sized slices
  • 200g green cabbage, cut into 3 cm squares
  • 1 tablespoon vegetable oil
  • 1 tablespoon red curry paste
  • 1 can (400ml) coconut milk
  • 1-2 tablespoons fish sauce, or more to taste
  • 1 tablespoon sugar, or more to taste

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a medium sized pot heat the oil over medium heat. Add the curry paste and stir until paste is fragrant, about 2-3 minutes.
  2. Add the pork. Stir-fry until cooked through and coated in curry paste.
  3. Add the coconut milk. Bring to a gentle boil. Add squash. Let simmer (no more than a simmer, otherwise the coconut milk will curdle) until squash is barely cooked through, about 7-10 minutes.
  4. Add the green cabbage. Let simmer for another 5 minutes.
  5. Season curry with fish sauce and sugar to taste. Serve hot with rice.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate