How to Make Gaeng Daeng Sai Fak Thong Lae Moo (Red Curry with Pork and Squash) - A Step-by-Step Guide

Thai cuisine is known for its bold and vibrant flavors, and one dish that perfectly exemplifies this is Gaeng Daeng Sai Fak Thong Lae Moo, or Red Curry with Pork and Squash. This traditional Thai dish is a delicious and aromatic curry that combines tender pork, creamy coconut milk, and a medley of fragrant spices, all brought together with the subtle sweetness of squash.

Red curry paste is the star of this dish, providing a rich and complex base of flavors. Made from a blend of red ch...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 2
  • Yield: 2 servings

  • 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

    714 cal.

    • Total Fat: 55g
    • Saturated Fat: 41g
    • Cholesterol: 54mg
    • Sodium: 780mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 8g
    • Total Sugars: 14g
    • Protein: 26g
    • Vitamin C: 72mg
    • Calcium: 166mg
    • Iron: 9mg
    • Potassium: 1461mg