Best Gaeng Daeng Sai Fak Thong Lae Moo Red Curry With Pork And Squash Recipes

THAI RED CURRY PORK

Thai Red Curry Pork image

How to make traditional Thai Pork Curry. This easy recipe from Thailand features tender pork shoulder, eggplant, squash and coconut cream.

Provided by Andrew Dobson

Time 2h30m

Number Of Ingredients 17

Ingredients

1 kg Pork Shoulder (cut into 1 1/2 inch strips)
6 tbsp Water
4 tbsp Canola oil
4 tsp Cornstarch
2 cup Water
2 tbsp Lime juice
2 tsp Kosher salt
4 Japanese Eggplants (cut into 1 inch chunks)
2 cup Coconut cream
1/2 cup Red curry paste
2 tbsp Brown sugar or Palm sugar
1.5 cups Butternut squash (diced)
2 cups Coconut milk (mixed with 2 cups of water)
4 Red Thai Chiles (sliced, seeds removed)
2 cup Thai basil leaves
12 Lime leaves (thinly sliced)
4 tbsp Fish sauce

Steps:

In a large mixing bowl combine water, oil, cornstarch and salt. Add the sliced pork shoulder to the bowl and mix well. Cover and marinate for at least 2 hours or overnight.
In a medium bowl, stir together water, lime juice and salt. Add eggplant chunks to the bowl and soak to prevent the eggplant from turning brown. Set aside. Drain and rinse before cooking.
In a large wok over high heat, heat the coconut cream until it bubbles, 2 to 3 minutes. Add the red curry paste, brown sugar, pork, and squash and stir to mix. Reduce the heat to medium-low and simmer, stirring often, for approximately 5 minutes. Add the thin coconut milk and continue cooking, stirring for 15 minutes.
Add the eggplant and cook, stirring constantly to fully submerge the eggplant to prevent from discolouring. Add the chiles, Thai basil leaves, lime leaves and fish sauce. Mix well and cook for another minute. Season to taste then remove from the heat.
Serve Thai Red Pork Curry with steamed rice.

Nutrition Facts : Calories 970 kcal, Carbohydrate 39.9 g, Protein 35.2 g, Fat 77 g, SaturatedFat 55.5 g, Cholesterol 73 mg, Sodium 4221 mg, Fiber 9.2 g, Sugar 18.7 g, ServingSize 1 serving

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

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