Gaeng Hung Lay from Chiang Mai
A Pork Curry from Northern Thailand
Ingredients
- ## Ingredients
- 1 pork tenderloin (approximately 650-800g / 23-28 oz)
- 6 tbsp Chiang Mai Curry Paste
- 14-16 red shallots
- approximately 150g (5.3 oz) fresh ginger
- 80-100g (2.8-3.5 oz) unsalted peanuts
- 1 cm fresh tamarind
- 1 tbsp palm sugar or brown sugar
- 3 tbsp Thai fish sauce
- 1 tbsp light Thai soy sauce
- 1 tbsp vegetable oil
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