Gaeng Khua Pumpkin with Roast Pork


Chao Koh Coconut Cream 1 cup
Gaeng Khua Paste 1 recipe
Pounded dried shimps ¼ cup
Water 2 cups
Roast pork, sliced to bite-size pieces 1 cup
Pumpkin, cut to bite-size cubes 2 cups
Plam sugar 1 tablespoon
Fish sauce 1 tablespoon

Gaeng Khua Paste 

Seeded chillies, soaked and squeeze dry 7 dried fruits
Salt 1 teaspoon
Shredded galangal 1 teaspoon
Thinly sliced lemon grass 1 ½ tablespoons
Chopped garlic 2 tablespoons
Chopped shallot ¼ cup
Shrimp paste 1 teaspoon


Pound all ingredients for Gaeng Khua Paste into a fine texture.

1. Stir-fry the paste with ½ cup Coconut Cream and dried shrimps in a pot to bring out good aroma. Add gradually more Coconut Cream just to enough prevent any burning.
2. Add roast pork and stir shortly.
3. Add the remaining Coconut Cream, water and pumpkin. Bring it to boiling until the pumpkin is cooked.
4. Season with palm sugar and fish sauce to taste, and remove from heat.

Chef’s Suggestions

Paste, at one packet per cooking.
·        Herbs are not needed to flavor Gaeng Khua.
·        Pumpkin maybe replaced by santol, pineapple or any other kinds of vegetable.