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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 714 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 (14 ounce) can coconut milk
• 1 tablespoon white sugar, or more to taste
• 1 tablespoon fish sauce, or more to taste
• 1 tablespoon red curry paste, or to taste
• ½ pound pork loin, thinly sliced
• 2 ¼ cups peeled, cubed butternut squash
• 2 ¼ cups cabbage, coarsely chopped

Recipe Instructions

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.