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

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"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."
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40 m servings 714
Original recipe yields 2 servings


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  1. 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.


  • 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

Per Serving: 714 calories; 55.3 37.3 26.3 54 780 Full nutrition

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