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

    30 mins

    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.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    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.

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