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

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



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

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.

Provided by Toi

Categories     World Cuisine Recipes     Asian     Thai

Time 40m

Yield 2

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 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, Sodium 779.8 mg, Sugar 13.7 g

KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)



kaeng phet daeng kai (Hot Red Chicken Curry) image

Make and share this kaeng phet daeng kai (Hot Red Chicken Curry) recipe from Food.com.

Provided by sassee1

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup chicken (in smallish bite sized pieces)
1/2 cup coconut milk
1/2 cup Japanese eggplant (makhua puang - these are small round eggplants)
3 tablespoons red curry paste
2 tablespoons nam pla (fish sauce)
1 tablespoon sweet basil
1 tablespoon palm sugar
2 kaffir lime leaves (or a little lime zest)

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



Thai Roast Red Pork - Moo Daeng image

Make and share this Thai Roast Red Pork - Moo Daeng recipe from Food.com.

Provided by PalatablePastime

Categories     Pork

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs boneless pork loin
1/2 teaspoon red food coloring
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
1 tablespoon brown sugar
3 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 teaspoon five-spice powder
1 tablespoon sesame oil
3 tablespoons cilantro leaves
hot steamed rice

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.

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