แกงฮังเลหมู

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Northern Style Hang Lay Curry (gaaeng hang laeh muu ; แกงฮังเลหมู)
Hanuman
This recipe comes all the way from India through the northern Burmese border. The masala spice mix is still sold in small packages with retro looking prints that seem to forever exist.
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Prep Time 1 hr 30 mins
Cook Time 1 hr 30 mins
Total Time 3 hrs
Course Main
Cuisine Thai
Servings 6

Ingredients
  

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.
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Ian Westcott
Sourcing Wines for Discerning Private Clients
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