Gaeng om: Thai herbed pork and vegetables
If you have roughly 45 minutes to spend in the kitchen, Gaeng om: Thai herbed pork and vegetables might be an awesome gluten free, dairy free, whole 30, and ketogenic recipe to try. One serving contains 967 calories, 46g of protein, and 77g of fat. For $4.28 per serving, you get a main course that serves 4. Head to the store and pick up shallots, pork belly, eggplant, and a few other things to make it today. This recipe is typical of Asian cuisine. 48 people found this recipe to be flavorful and satisfying. It is brought to you by Casaveneracion. With a spoonacular score of 92%, this dish is spectacular. Gaeng Khae (Spicy Thai Vegetable Soup), Herbed pork fillet with roast vegetables, and Savory Grilled Pork Tenderloins with Herbed Vegetables are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
3 bird's eye chilies, chopped
2 tbsps. of cooking oil
3 c. of eggplant wedges
4 cloves of garlic, minced
a knob of ginger, minced
2 stalks of lemongrass, finely sliced
4 to 6 c. of meat broth
patis (fish sauce), to taste
½ kg. of cooked pork belly, cut into 2-inch pieces
sliced scallions, to garnish
2 shallots, finely sliced
3 c. of cubed squash
a handful of Thai basil leaves
Equipment:
frying pan
Cooking instruction summary:
Make a spice paste by pounding the lemongrass, chilies, garlic and ginger together. You can make the spice paste as smooth or as coarse as you like.Heat the cooking oil. Saute the spice paste over medium-low heat with a splash of fish sauce.When the color of the paste deepens, add the sliced shallots. Continue sauteeing for a minute.Add the pork to the pan. Stir to coat the meat with the spice paste.Pour in the broth. Season with more fish sauce. Bring to the boil.Add the squash. Allow the liquid to boil. Lower the heat, cover and simmer for five minutes.Throw in the eggplant wedges and the Thai basil leaves. Taste the broth and add more fish sauce, if needed. Simmer for another seven to ten minutes until both the eggplants and squash are tender.Sprinkle in the scallions. Serve hot.
Step by step:
1. Make a spice paste by pounding the lemongrass, chilies, garlic and ginger together. You can make the spice paste as smooth or as coarse as you like.
2. Heat the cooking oil.
3. Saute the spice paste over medium-low heat with a splash of fish sauce.When the color of the paste deepens, add the sliced shallots. Continue sauteeing for a minute.
4. Add the pork to the pan. Stir to coat the meat with the spice paste.
5. Pour in the broth. Season with more fish sauce. Bring to the boil.
6. Add the squash. Allow the liquid to boil. Lower the heat, cover and simmer for five minutes.Throw in the eggplant wedges and the Thai basil leaves. Taste the broth and add more fish sauce, if needed. Simmer for another seven to ten minutes until both the eggplants and squash are tender.Sprinkle in the scallions.
7. Serve hot.
Nutrition Information:
covered percent of daily need
