THAI WORLD: MASTER OF THAI FOODS & ATTRACTIONS

CURRY

CURRY

DESSERT

NOODLE

FRY

SOUP

STEAM

GRILL

RED CURRY WITH PORK
GAENG PHED MU

Ideal hot and spicy Thai curry flavored by spices and any seafood, poultry or meat.

INGREDIENTS

RATIO

FRESH SMALL CUT PORK

1 LB.

COCK RED CURRY PASTE

SMALL PUMPKIN, PEELED AND CUT INTO 3/4 INCH CUBES

COCK FISH SAUCE

3 TBSP.

CORIANDER LEAVES.

PREPARATION

1. Cook the pumpkin in boiling water for 4 minutes(Keep it still firm in the middle). Drain and set aside.

2. Pour the coconut milk into a medium-sized pot. Add the curry paste to and stir to blend. Bring to a boil over medium-high heat.

3. Add the pork. Boil 3 minutes until the pork is partially cooked. Add the squash. Bring to a boil again and cook until the squash is soft, about 4 minutes.

4. Add fish sauce to taste. Garnish with cilanto leaves if desired. Serve with Thai jasmine rice.