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

GAENG DAENG SAI FAK THONG LAE MOO (RED CURRY WITH PORK AND SQUASH)

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.

KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)

Steps:

• Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
• Skim off the oil, and discard it.
• Add the chicken and other ingredients except the eggplant.
• Bring to a boil and cook until the chicken begins to change colour.
• Adjust the flavors to suit yourself.
• When it is at a boil again add the eggplant and continue till thechicken is cooked through.
• Serve with steamed white Jasmine rice.

THAI ROAST RED PORK - MOO DAENG

Steps:

• Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution.
• To prepare marinade, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, ginger, five spice, and sesame oil in a blender and mix on high for about 30 seconds.
• Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally.
• Preheat oven to 450 degrees F.
• Line a baking dish with heavy foil; place a meat rack in the dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.
• After 15 minutes, reduce heat to 350 degrees F.
• Meanwhile, place marinade in a small saucepan and bring to a boil; boil for 3-5 minutes, stirring constantly, add a little water if mixture becomes too thick; set aside.
• Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade.
• For a roast that is medium (has pinkness in the center), go for 160 degrees; for a roast that is well-done (fully cooked), go for 170 degrees.
• When done, remove roast from heat and let it rest for 15 minutes.
• Thinly slice roast into 1/4" medallions.
• and place on a large platter.
• Garnish with cilantro leaves; serve with hot steamed rice.