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

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Description

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.

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

Instructions

  1. Heat oil in a medium pot over medium heat. Add curry paste and stir until fragrant
  2. 2 to 3 minutes. Add pork. Stir-fry until cooked through and coated in curry paste
  3. 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
  4. 7 to 10 minutes. Add cabbage and simmer 5 minutes more. Season with fish sauce and sugar.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 2

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