Hanglay Curry (Kaeng Hang Lay)
This Kaeng Hanglay recipe was traditionally served at various festivals in northern Thailand. So it's very important and it's very delicious. - Recipe Main...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at en.petitchef.com.
Ingredients
- 500 g pork neck, cut into 1 inch cubes
- 7 g hang lay powder
- 50 g pre-prepared red curry paste
- 50 g roasted peanuts
- 50 g pickled local garlic
- 100 g fresh garlic
- 100 g shallots
- 200 g onions, sliced
- 50 g ginger, shredded
- 50 g tamarind juice
- 50 g palm sugar
- 20 g light soy sauce
- 10 g dark soy sauce
- 2-3 potatos
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