Red Curry Paste Krung Gaeng Deng Recipes

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

Ingredients

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

RED CURRY PASTE (KRUENG GAENG PEHT)

Red Curry Paste (Krueng Gaeng Peht) image

From Nancie McDermott's Real Thai: The Best of Thailand's Regional Cooking. If you want to save time you can grind the spices and combine the rest using a food processor instead of a mortar. I have been using this recipe lately and with the exception of the fresh lemongrass (you can substitute 4 tsp dried) all of the ingredients are easy to find. I sometimes also substitute a little lime juice for the peel and green onions for the shallot. You can also roast batches of seeds ahead of time--just don't grind them until you're ready to use them.

Provided by Renegade Chef

Categories Thai

Time 30m

Yield 1 cup

Number Of Ingredients 12

Ingredients

1/2 cup small dried red chili
10 peppercorns
1 tablespoon whole coriander seed
1 teaspoon whole cumin seed
4 stalks fresh lemongrass
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon finely chopped peeled fresh galangal or 1 tablespoon fresh ginger
1 teaspoon minced lime peel
2 tablespoons coarsely chopped garlic
1/4 cup coarsely chopped shallot
1 teaspoon shrimp paste
1 teaspoon salt

Steps:

Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.
Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.
Combine the roasted seeds with the peppercorns and grind to powder. Set aside.
Chop lemongrass stalks and add to mortar.
Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.
Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.
Refrigerate in a tightly covered glass jar; keeps up to one month.

Nutrition Facts : Calories 108.2, Fat 1.8, SaturatedFat 0.1, Sodium 2346, Carbohydrate 22.9, Fiber 3.9, Sugar 4.4, Protein 4.5

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