Name: Gaeng Daeng Sai Fak Thong Lae Moo (Red Curry with Pork and Squash)
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Vegetable oil - 1 tablespoon; Red curry paste, or to taste - 1 tablespoon; Pork loin, thinly sliced - ½ pound; Coconut milk - 1 (14 ounce) can; Peeled, cubed butternut squash - 2 ¼ cups; Cabbage, coarsely chopped - 2 ¼ cups; Fish sauce, or more to taste - 1 tablespoon; White sugar, or more to taste - 1 tablespoon

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

1. Vegetable oil 1 tablespoon

2. Red curry paste, or to taste 1 tablespoon

3. Pork loin, thinly sliced ½ pound

4. Coconut milk 1 (14 ounce) can

5. Peeled, cubed butternut squash 2 ¼ cups

6. Cabbage, coarsely chopped 2 ¼ cups

7. Fish sauce, or more to taste 1 tablespoon

8. White sugar, or more to taste 1 tablespoon

How to cook deliciously - Gaeng Daeng Sai Fak Thong Lae Moo (Red Curry with Pork and Squash)

1 . Stage

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.