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

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.

INGRIDIENT

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

DIRECTION

Step: 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.

NUTRITION FACT

Per Serving: 714 calories; protein 26.3g; carbohydrates 37.3g; fat 55.3g; cholesterol 54.3mg; sodium 779.8mg.

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