Gaeng Hang Lay Curry Recipe
(alt spelling: Kaeng Hang Le)
There is always a secret or tw0 in preparation of a good Gaeng Hang Lay Curry Recipe… The meat should be roasted at a medium heat. By using santol instead of tamarind, we can make it a little more sour and aromatic. For pork, you could use pork belly but the meat from the neck is far better… Eating kaeng hang le with sticky rice gives the best flavor profile. Alternative Thai Curry Recipes
- 1 pound pork or chicken – chopped into 2 cm cubes.
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 1 teaspoon of Gaeng Hang Lay curry paste
- 2 tablespoons oil
- 1/2 litre of water
- 50 g peanuts – roasted until brown
- 30 g ginger – skin removed and cut into strips
Preparing Gaeng Hang Lay Curry Recipe:
Put all the ingredients for the paste together and pound using a pestle or liquidize for about 10 minutes until the paste is smooth. put the pork, or chicken, into a bowl along with the paste, fish sauce, palm sugar and Chiang Mai curry and mix well. leave for 20 minutes or overnight. put the oil into a wok and fry the chicken and marinade for about 4-5 minutes until the paste is brown. then add the water and bring to the boil. add the peanuts, ginger and cook for 20 minutes until the sauce is thick.
By: Come-In House Restaurant, Chiang Mai
More Asian curry recipes
More info: https://en.wikipedia.org/wiki/Kaeng_hang_le