Gaeng Om-Moo (Pork Curry with Lemongrass)

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Om-Moo has full of local vegetables rather than pork which can be placed by chicken, fish or meat. The dish becomes aromatic by adding curry paste and sweet basil.


The dish is full of protein and vitamins such as vitamin B1 and B2. Lemongrass relives flatulence. The sweet basil leaves relives catching a cold, bronchitis, diarrhea and flatulence.


200 grams pork
3 tbsp pla-ra (pickled fish)
1 tbsp ground roasted rice grains
3 cups water
½ cup eggplants, cut into bite-size pieces
½ cup peeled pumpkin, cut into bite-size pieces
½ cup various kinds of vegetables of favorite vegetables
½ cup hairy basil leaves
½ cup fresh dill

Ingredients for curry paste
3 stalks sliced lemongrass, tender lower portions
3 each red shallots
5 each bird eye chilies


1. Pound all the spices together briefly
2. Boil half of the water in a pot over medium heat, add the pork. Let them cooked.
3. Add the spices, and stir together. Add the remaining water. Let it becomes a boil.
4. Add the eggplants and pumpkin, keep simmering until cooked well. Add the vegetables, toasted rice. Remove from the heat. Serve in a bowl.