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Chiang Mai Curry with Pork
Gaeng Hanglay Muu - แกงฮังเลย์หมู
Description
Put the pork into a bowl along with the paste, fish sauce, palm sugar and gaeng hanglay curry powder and mix well.
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Recipe Tags | pork curry chiang mai |
Ingredients
| 500 | g | pork shoulder (cut into 2cm (1 inch) pieces) |
| 2 | T | fish sauce |
| 2 | T | palm sugar |
| 1 | t | gaeng hanglay (or normal curry powder) |
| 4 | T | oil |
| 3 | T | gaeng hanglay curry paste (or red curry paste) |
| 2 | c | water |
| 3 | T | peanuts (roasted until brown) |
| 1⁄2 | c | ginger (skin removed and cut into strips) |
| 3 | T | tamarind juice |
Instructions
Put the pork into a bowl along with the paste, fish sauce, palm sugar and gaeng hanglay curry powder and mix well. Leave for 20 minutes or overnight. Put the oil into a wok and fry the pork and marinade until the outside of the pork is cooked.
Then add the water and bring to the boil. Add the peanuts, ginger and tamarind juice and simmer for 15 minutes until the sauce is thick. It may be necessary to add some more water.
Notes
Hanglay curry powder is made up of cumin powder, tumeric powder, coriander powder and mace powder in equal quantities