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

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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

Nutrition Info

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 servingSize: - sodium: 779.8 mg sugar: 13.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 servings

Recipe Note

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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