Gaeng Daeng Sai Fak Thong Lae Moo Recipe | Red Curry with Pork and Pumpkin of Thailand

Thai food is renowned worldwide for its bold and harmonious flavors, diverse ingredients, and colorful presentation. It is a cuisine that balances sweet, spicy, sour, salty, and umami flavors in each dish, creating a symphony of taste sensations. Thai cuisine is deeply influenced by regional variations and incorporates a wide range of ingredients such as aromatic herbs, spices, tropical fruits, seafood, poultry, and rice. Common elements in Thai cuisine include rice or noodles, fresh herbs like basil and cilantro, coconut milk, and a variety of chili peppers. Some iconic Thai dishes include Pad Thai (stir-fried noodles), Tom Yum Goong (spicy shrimp soup), Green Curry (a creamy and spicy curry), Som Tum (spicy green papaya salad), Mango Sticky Rice (a sweet dessert) and obviously Gaeng Daeng Sai Fak Thong Lae Moo. Thai food offers a delightful culinary journey that appeals to a wide range of palates, from those who enjoy mild and aromatic dishes to those who crave fiery and intense flavors.

Gaeng Daeng Sai Fak Thong Lae Moo is a delicious Thai red curry dish made with pumpkin (Fak Thong) and pork (Moo). It's a flavorful and comforting Thai curry with a hint of sweetness from the pumpkin. Here's a recipe of Gaeng Daeng Sai Fak Thong Lae Moo for you to try: 

If you like Thai food, here is another recipe for you:

1. Tom Yum Goong Recipe of Thailand

Ingredients of Gaeng Daeng Sai Fak Thong Lae Moo:

For the Red Curry Paste:

• 2-3 dried red chilies (use more or less according to your spice preference)
• 2 shallots, peeled and roughly chopped
• 4-5 peeled cloves of garlic
• 1 sliced lemongrass stalk, (white part only)
• 1-inch piece of sliced galangal or ginger
• 1 tsp shrimp paste (optional)
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground white pepper
• 2-3 kaffir finely chopped lime leaves (optional)

For the Curry:

• 200g (7 oz) Thinly sliced pork  (you can use pork shoulder or loin)
• 2 cups peeled and cubed pumpkin (Fak Thong)
• 1 can (14 oz) coconut milk
• 1-2 tbsp vegetable oil
• 1-2 tbsp fish sauce (adjust to taste)
• 1-2 tsp palm sugar or brown sugar (adjust to taste)
• 1-2 cups water or chicken stock
• Thai basil leaves for garnish (optional)

Instructions of Cooking Gaeng Daeng Sai Fak Thong Lae Moo:

1. Make the Red Curry Paste:

Grind together all the red curry paste ingredients in a grinder or food processor until you have a smooth paste. If you are using dried chilies, soak them in warm water for about 15 minutes before grinding.

2. Preparation of Curry:

• Heat a large pan or wok over medium-high heat and add vegetable oil. Once the oil is hot, add the red curry paste and stir-fry it for a few minutes until it becomes aromatic.
• Add the sliced pork now to the pan and cook it until it starts to brown.
• Pour in half of the coconut milk and stir to combine with the red curry paste and pork. Let it simmer for a few minutes to thicken and develop flavor.
• Add the pumpkin cubes and stir them into the curry.
• Pour in the remaining coconut milk and enough water or chicken stock to cover the pumpkin and pork. Stir well.
• Now Season the curry with palm sugar and fish sauce. Adjust the amount to taste, balancing the salty and sweet flavors.
• Cover the pan now and lower the heat to a simmer. Cook the curry  for about 15-20 minutes or until the pumpkin is tender and the pork is cooked through.
• Taste the curry and adjust the seasoning if needed with more fish sauce or sugar.
• If you are using Thai basil leaves, add them now  to the curry and let them wilt for a minute or two.

3. Serving of Gaeng Daeng Sai Fak Thong Lae Moo:

Serve your newly made Gaeng Daeng Sai Fak Thong Lae Moo  hot with steamed jasmine rice.

Enjoy your homemade Gaeng Daeng Sai Fak Thong Lae Moo! This Thai red curry is a delightful blend of spicy, sweet, and savory flavors.

 Recipe Card

Cuisine: Thailand, Prep Time:15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 2 Persons