Geng Dang Muu (Laotian Red Pork Curry

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The recipe for this Laotian-American fusion dish is from Atlanta’s Talat Market and appeared in Bon Appetit. The fusion part of the dish is adding brussels sprouts and leeks to a red pork curry. This makes 4 servings

6 Tbs. coconut oil, divided

1 medium leek, white and pale parts only, halved, coarsely chopped and rinsed

Kosher salt

1 lb. Brussels sprouts, trimmed and halved

¼ cup red curry paste

2 tsp. palm or light brown sugar

2 tsp. fish sauce, plus more for serving

4 Kaffir lime leaves

1 lb. ground pork

1 13.5 oz. can unsweetened coconut milk

1 cup Thai basil leaves

Cooked jasmine rice

In a large skillet, heat 2 Tbs. of coconut oil over medium-high heat.  When hot, add the leeks with a little kosher salt.  Cook stirring occasionally until they are mostly browned.  Move them to a large bowl.

Add another 2 Tbs. of coconut oil to the skillet and add the Brussels sprouts in a single layer.  Cook about 3 minutes on each side, until browned.  Move them to the bowl with the leeks.

Add the last 2 Tbs. of coconut oil to the skillet and add the red curry paste, sugar, fish sauce, and Kaffir lime leaves.  Cook for about a minute, stirring frequently until the curry paste is darkened and fragrant.  Add the ground pork and sauté until the pork is nicely browned.  As it cooks, break it into small clumps.  When the pork is nearly done, add the leeks and Brussels sprouts and the coconut milk, stirring well.  Cook over medium heat until the pork is fully cooked and the Brussels sprouts are soft.  Add the basil, and stir until it is mixed in and wilted.  Serve with steamed rice.


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