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My review
Gaeng Daeng Sai Fak Thong Lae Moo (Red Curry with Pork and Squash)
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Toi
"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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Ingredients
40 m servings 714 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- 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 g fat; 37.3 g carbohydrates; 26.3 g protein; 54 mg cholesterol; 780 mg sodium. Full nutrition