Home / Health & Nutrition / Recipes / Gaen Ped Moo- Pork and Vegetable Curry

Gaen Ped Moo- Pork and Vegetable Curry

1/4 cup vegetable oil (preferably peanut oil)
3 tablespoon red curry paste
1 cup lean pork, loin or butt, cut into thin slices 1/2″ by 2 “
2 tablespoons fish sauce or Worcestershire sauce (salsa inglesa)
1 stalk lemon grass (te de limon), chopped
1/2 cup cabbage,chopped and soaked in cold water
1/2 cup green beans, cut into 1 1/2″ lengths,soaked in cold water*
1 cup dried Chinese mushrooms, soaked in hot water, stemmed and cut into strips**
5 fresh,red Serrano chillies, seeded and cut into strips***
2 teaspoons granulated sugar
12 mint leaves, chopped

Heat the oil in a wok and fry the red curry paste for 3 minutes, stirring until the colour and odor change. Add the pork, fish sauce,and lemon grass. Stir fry for 5 minutes. Drain the cabbage, beans and mushrooms and add them to the wok. Fry another 3 minutes. Sprinkle with chili strips. Stir fry for an additional minute. Sprinkle with sugar. Mix well. Remove to a serving bowl and garnish with the mint leaves.

4 servings.

notes:
* I usually use frozen green beans that I have thawed if the fresh green beans don’t look so good. Green beans are called ejote here, and habichuelas in Spain.
** I don’t like shitaki mushrooms so if that is all that is available I use regular fresh mushrooms or portobellas
*** I buy the closest to ripe Serranos, when they are just turning colour, let them sit out overnight until they turn red. The red ones available at the grocery store are usually too ripe and fall apart.

I have made this with twice as much vegetable and it’s excellent.

About Theresa Diaz Gray

Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!

2 comments

  1. Heather maybe you come over to this blog BECAUSE you are hungry? This is actually an easy recipe if you have the red curry paste on hand. If you need a recipe for red curry paste, I have one, the only “rare” ingredient is galanga but you can use ginger or just leave it out.
    regards,
    Theresa

  2. Gosh, I don’t know why I find myself over here when I’m hungry. It’s like torture.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Scroll To Top