Kaeng Fak Thong Moo (Thai Pumpkin and Pork Curry)
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Ingredients
- 400 g pork loin steaks, thinly sliced
- 3 tbsp thai red curry paste
- 400 ml coconut milk
- 350 g pumpkin, peeled and cubed
- 3 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 419 kcal
- Protein
- 24.8 g
- Carbohydrate
- 13.5 g
- of which sugars
- 8.9 g
- Fat
- 30 g
- of which saturates
- 21 g
- Fibre
- 1.9 g
- Salt
- 2.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai red curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the pork and stir-fry for 4 minutes until it changes colour on the outside.
- 3
Pour in the rest of the coconut milk and the kaffir lime leaves, then add the pumpkin.
- 4
Simmer for 15 minutes, stirring occasionally, until the pumpkin is tender and the pork is cooked through with no pink remaining.
- 5
Season with the fish sauce and palm sugar.
- 6
Scatter with thai basil leaves and serve with jasmine rice.
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