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Northern Style Hang Lay Curry (gaaeng hang laeh muu ; แกงฮังเลหมู)
By Hanuman © Thaifoodmaster.com
Servings:
6
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Ingredients
1x
2x
3x
500
g
pork meat (เนื้อหมู)
shoulder or collar, cut into 3cm (1.5″) cubes
500
g
pork belly (เนื้อหมูสามชั้น)
cut into 3cm (1.5″) cubes
1
tablespoon
dark soy sauce (ซีอิ้วดํา)
1
tablespoon
Hang Lay curry spice mix (ผงฮังเล)
25
shallots (หอมแดง)
peeled and cut into halves
3
cups
ginger (ขิง)
peeled and cut into julienne
4
pickled garlic (กระเทียมดอง)
1
cup
pickled garlic brine (น้ำกระเทียมดอง)
1/2
cup
unsalted roasted shelled peanuts (ถั่วลิสงคั่ว)
2
cups
water (น้ำเปล่า)
2
tablespoon
neutral tasting cooking oil (น้ำมันพืช)
Season with
3
parts
tamarind paste (น้ำมะขามเปียก)
4
parts
fish sauce (น้ำปลา)
3
parts
palm sugar (น้ำตาลมะพร้าว)
Hang Lay Curry paste Ingredients
8-10
pieces
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
1/2
teaspoon
sea salt (เกลือทะเล)
3
tablespoons
lemongrass (ตะไคร้)
1 1/2
tablespoons
galangal (ข่า)
finely chopped
2/3
cup
shallots (หอมแดง)
finely chopped
1/2
cup
Chinese garlic (กระเทียมจีน)
finely chopped
1
tablespoon
fresh turmeric (ขมิ้นชัน)
finely chopped
1
tablespoon
fermented shrimp paste (kapi)(กะปิย่างไฟ)
1
teaspoon
Hang Lay curry spice mix (ผงฮังเล)
Instructions
Prepare the curry paste
Clean, peel, chop and prepare all the ingredients for the curry paste.
Soak the chilies in water until soft.
In a mortar and pestle, start pounding the chilies with salt as an abrasive.
Add lemongrass and pound it finely.
Add galangal and pound it finely.
Add shallots, garlic and fresh turmeric, and pound everything to a fine paste.
Add hang lay masala spice mix.
Add gabpi and mix well. Set aside.
Prepare the curry
In a bowl mix the pork, the curry paste and thick dark soy sauce.
Let the pork mixture to marinate for at least 1 hour.
Heat oil in a pan.
Fry the pork mixture on low heat until the fat renders out.
Add shallots and ginger and mix well.
Add pickled garlic and its brine.
Add roasted peanuts.
Add hang lay masala spice mix.
Mix everything well together
Season with tamarind paste, fish sauce and palm sugar.
Add water to cover.
Simmer on low heat for about 1 hour until pork is soft and sauce is thick.
Serve.