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Gaeng Ped Moo – Red Pork Curry Recipe

Gaeng Ped Moo - Red Pork Curry Recipe

Gaeng Ped Moo – Red Pork Curry Recipe

Pork is the most popular meat in Thailand, prepared in many different ways. This is a very simple, quickly prepared curry.

Ingredients :

  • 1/2 cup (125 ml) coconut cream
  • 1 tablespoon Red Curry Paste
  • 12 oz (350 g) pork tenderloin (pork fillet), cut in bite-sized slices
  • 1/3 cup (90 ml) pea-sized eggplants (optional)
  • 11/2 cups (375 ml) thin coconut milk
  • 11/2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 5 kaffir lime leaves, halved
  • 1 fresh red chili, thinly sliced
  • 1/2 cup (20 g) Thai basil leaves (horapa)

Method :

  1. Bring the coconut cream to a boil in a saucepan over medium heat, stirring constantly. Add the Red Curry Paste, pork, eggplant and coconut milk. Stir well and simmer over low heat until done, about 15 minutes.
  2. Add the fish sauce, sugar, kaffir lime leaves and chili. Stir and heat through, then remove from heat and garnish with basil.

Note : If pork tenderloin is not available, use any other lean cut of pork.

Serves 4
Preparation time : 15 mins
Cooking time : 30 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Gaeng Mussaman – Mussaman Beef Curry Recipe”