Pork and pumpkin curry

Pork and pumpkin curry

Kaeng khua mu fak thong

By
From
South East Asian Food

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Kaeng khua is also good made with equal amounts of pork and pumpkin pieces 2.5 x 5 cm and 1 cm thick. Proceed as with Kaeng phet kai, using 300 g each of pork and pumpkin in place of chicken and eggplant, and only 1–2 tablespoons of curry paste for a lighter curry. Garnish with finely sliced kaffir lime leaves.
  2. Other frequent combinations are pork or chicken with either ordinary or sour pickled bamboo shoots, and chicken with tomatoes as in the recipe which follows.
Tags:
SBS
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