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Kaeng-Ped-Moo-Tonkah-Oan

Zone South

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Kaeng-Ped-Moo-Tonkah-Oan

  • แกงเผ็ดหมูต้นข่าอ่อน
  • Kaeng-Ped-Moo-Tonkah-Oan
  • 猪肉辣咖喱

Background

Local people usually plant homegrown vegetables like chili, galangal, lemongrass and kaffir lime. The ripe stalk of galangal can reduce fishy while young galangal and young stalk of galangal is popular among many Thai recipes such as “ KaengSom” and “ KaengPed ”

 

Nutrition facts

Young galangal has medium spicy taste. Eating galangal helps relieve the discomfort caused in stomach and abdomen due to inflammation, reduce against cold and cough by improving blood circulatory.

In addition, the rootstock of galangal has benefit in lower cholesterols in blood and its fiber is good for digestive system.

Young stalk of galangal 100 G contains energy 20 Kcal, phosphorus 27 ml, vitamin C 23 ml, so it becomes rich in protein and fat when combined with coconut milk, pork and red curry paste.

 

Ingredients

300 grams pork, sliced

100 grams galangal, sliced

¼ cup curry paste

1 cup coconut cream

2 cups coconut milk

2 tablespoons fish sauce

2 teaspoons coconut sugar

 

Curry paste ingredients

20-30 bird’s eye chilies

1 teaspoon pepper powder

2 tablespoons garlic, chopped

2 tablespoons shallot, chopped

3 tablespoons lemongrass, chopped

2 teaspoons galangal, chopped

1 tablespoon turmeric, chopped

2 tablespoons shrimp paste

1 teaspoon salt

Pound all ingredients together until blended.

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