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.

Toi

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes:

Use your favorite type of squash.

Do not cook the squash at more than a simmer, otherwise the coconut milk will curdle.

Nutrition Facts

714 calories; protein 26.3g; carbohydrates 37.3g; fat 55.3g; cholesterol 54.3mg; sodium 779.8mg. Full Nutrition
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