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) image

This dish was a simple lunch I made up with things in my pantry. Red Thai 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. Serve hot with rice.

Provided by Toi

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 2

Number Of Ingredients 8

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Ingredients

1 tablespoon vegetable oil
1 tablespoon red curry paste, or to taste
½ pound pork loin, thinly sliced
1 (14 ounce) can coconut milk
2 ¼ cups peeled, cubed butternut squash
2 ¼ cups cabbage, coarsely chopped
1 tablespoon fish sauce, or more to taste
1 tablespoon white sugar, or more to taste

Steps:

Heat oil in a medium pot over medium heat. Add curry paste and stir until fragrant, 2 to 3 minutes. Add pork. Stir-fry until cooked through and coated in curry paste, 3 to 5 minutes more. Add coconut milk and bring to a gentle boil. Add squash. Reduce heat and simmer until squash is barely cooked through, 7 to 10 minutes. Add cabbage and simmer 5 minutes more. Season with fish sauce and sugar.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 37.3 g, Cholesterol 54.3 mg, Fat 55.3 g, Fiber 7.8 g, Protein 26.3 g, SaturatedFat 40.6 g, Sodium 779.8 mg, Sugar 13.7 g