Recipe Northern Thai Pork Curry, 'Gaeng Hanglay'
In our continuing effort to present regional Thai recipes, here is an authentic version of Gaeng Hanglay, a northern Thai curry made with pork (or beef). Similar to massaman but without the coconut...
Keywords
- Thai
- recipe
- Northern Thai Pork Curry
- 'Gaeng Hanglay'
- pork belly
- pork shoulder
- shrimp paste
- chili pepper
- authentic
- thailand
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 importfood.com.
Ingredients
- Whole Dried Chili, Chopped and soaked in water
- Salt
- Fresh Galangal, Finely Chopped
- Fresh Lemongrass, Thinly Sliced
- Garlic, Thinly Sliced
- Shallot, Thinly Sliced
- Shrimp Paste
- Pork Shoulder, Cut into Large chunks
- Pork Belly, Cut into large chunks
- Hanglay Powder
- Liquid From a Jar of Pickled Garlic
- Heads of Pickled Garlic, Separated into cloves
- Fresh Ginger, Sliced Into Matchsticks
- Roasted Peanut
- Fresh Pineapple, Cut Into Large chunks (optional)
- Black Soy Sauce
- Thin Soy Sauce
- Palm Sugar
- Tamarind Concentrate (do not mix with water)
- Water
- Left over soup from Hunglay above
- Any vegetables you have in your fridge such as cabbage, carrot, broccoli, coliflower, green onion, bamboo, baby corn, green beans, etc.
- Bean Thread Noodles, Soaked in water
- Fresh Garlic Chopped
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