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Gaeng Hung Lay (แกงฮังเล) – Northern Thai Pork Curry
More recipes: Thai recipes · Curry recipes · All Asian recipes
Gaeng Hung Lay (แกงฮังเล) – Northern Thai Pork Curry
Laura Chen
4
20 minutes
120 minutes
545
Thai
Main course
Gaeng Hung Lay is a rich, hearty curry from northern Thailand. It is known for its deep flavor from a blend of spices, tamarind paste and ginger. The curry is traditionally made with pork and often served on special occasions.
Ingredients
- 500 g pork shoulder, cut into cubes
- 2 tbsp vegetable oil
- 4 garlic cloves, chopped
- 1 large onion, diced
- 1 piece ginger, about 5 cm, finely chopped
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- 400 ml coconut milk
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 2 bay leaves
- 500 ml water
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat the oil in a large pot over medium heat.
- Add the garlic, onion and ginger and fry until soft and fragrant.
- Add the pork and brown it on all sides.
- Add the curry paste and turmeric and stir well.
- Add the coconut milk, water, tamarind paste, fish sauce, palm sugar and bay leaves. Stir well and bring to a boil.
- Reduce the heat and simmer the curry for about 1.5 hours, until the meat is tender and the sauce has thickened.
- Garnish with fresh cilantro and serve with cooked jasmine rice.
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More recipes: Thai recipes · Curry recipes · All Asian recipes