Thai Pork Red Curry
Quick and easy red curry with pork and pumpkin called "Kheng Phet Mu Fagthong" in Thai
Last Modified On: Wednesday, 21/December/2011 10:42:02am
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500 g. Japanese pumpkin (kabocha)
1 can coconut milk
300 g. pork tenderloin
2 Tbsp red curry paste
1 ½ Tbsp fish sauce
1 Tbsp sugar
½ cup sweet basil leaves
3 fresh chilies
1. Wash pork tenderloin, pat dry and cut into small pieces.
2. Cut pumpkin into pieces; remove seed, peel and wash. Then cut into small pieces about 1 inch length.
3. Wash sweet basil, and chilies, pat dry, pick only sweet basil leaves from stem and slice chilies.
4. Pour about ½ cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add red curry paste. Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.
5. When coconut cream has an oily sheen, add cut pork, stir well until the pork is getting cook. Meanwhile, add coconut milk about 2 Tbsp each time (add about 3 times) and stir regularly.
6. Add cut pumpkin, stir thoroughly and add the remaining coconut milk. Season with fish sauce and sugar, then stir well and taste for your own flavor.
7. Simmer on low heat for 30 minutes, add sweet basil leaves and sliced chilies, stir quickly, then remove from heat.
8. Spoon pork red curry with pumpkin in a bowl and serve immediately.
Tip: If the curry is too creamy, you can add some water into it, then taste again and season for the weak taste.