Hung Lay Curry (Northern Thai Pork Curry) - Maesri
Ingredients: 1000 ml water Serving: 5 - 100 g Maesri Hung Lay Curry Paste - 500 g pork belly, cut into 1×2 inch pieces - 500 g pork thigh meat, cut into 1×2
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 maesri.com.au.
Ingredients
- 1000 ml water
- 100 g Maesri Hung Lay Curry Paste
- 500 g pork belly, cut into 1×2 inch pieces
- 500 g pork thigh meat, cut into 1×2 inch pieces
- 150 g young ginger, matchstick cut
- 100 g garlic, sliced
- Roasted peanuts (for garnish)
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