Gaeng Hung Lay (Northern Thai Pork Curry)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
2 hrs
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Servings
6
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Calories
766 kcal
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Course
Main Course
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Cuisine
Thai
Gaeng Hung Lay (Northern Thai Pork Curry)
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This fiery Norther Thai curry is rich, tangy and sweet. Not to mention a little spicy! It's packed with Thai personality and super easy to make at home.
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Ingredients
Curry Paste Ingredients
- 2 stalks lemongrass white part only, finely sliced (keep the green parts if you have them)
- 4 cm galangal 1.5" - peeled, roughly chopped
- 2 shallots peeled and chopped
- 4 tsp garam masala
- 1 tsp chilli powder hot or mild
- 1 tsp Turmeric
- 1 tsp shrimp paste
- 4 garlic cloves
- 1½ tsp sea salt
Curry Ingredients
- 2 tbsp vegetable oil
- 2 shallots peeled and sliced
- 2 star anise
- 1.8 lb pork belly (800g) cut into chunks
- 2 tbsp tamarind pulp
- 2 tbsp sugar
- 1 tsp dark soy
- 1 tbsp fish sauce
- 2 slices galangal
- 1 tbsp coconut vinegar or apple cider vinegar
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Instructions
Curry Paste
- Place all the curry paste ingredients into a blender and blend into a smooth paste.
For the curry
- Heat the oil in a large pan until hot and then add the sliced shallots and star anise and fry for 2-3 minutes
- Add the curry paste and fry for 1-2 minutes more until fragrant.
- Add the pork and fry for another 3-4 minutes
- Add the tamarind, sugar, soy sauce, fish sauce, galangal slices and about 400ml water. If you have the green parts of the lemongrass stalks, add them at this stage too.
- Bring to a simmer and then reduce the heat to low, put on a lid and cook gently for 1 hour then remove the lid and bubble for another 30-50 minutes until the pork is tender and the sauce reduced.
- Remove from the heat, stir in the vinegar then serve. Garnish with whatever takes you fancy (see notes below)
Notes
- Pickled GarlicGaeng Hung Lay is traditionally paired with pickled garlic, but since it can be hard to find, I substitute a touch of vinegar at the end to replicate its tangy flavor. If you do manage to get your hands on pickled garlic, skip the vinegar and instead stir a few whole or sliced pickled cloves into the curry for an authentic touch.
- GarnishesTo balance the spiciness of the curry, I like to include cooling garnishes. Cucumber is my favorite, but fresh tomato works well too. For extra flavor and visual appeal, I often add sliced, lightly pickled shallots, fried shallots, spring onions (green onions), cilantro, mint, beansprouts, peanuts, cashews, and, for those who love extra heat, sliced Thai or bird’s eye chilies.
- Alternative meatsYou can use shoulder or butt of pork instead of belly. You can also try this dish with beef or lamb for a different take. Any slow-cooking cut will work, preferably with a little fat to avoid it drying out.
- StorageThe curry will be good in a fridge for up to a week and in the freezer for 3+ months. Keep in airtight containers and reheat in a pan or microwave until hot.
Nutrition Information
Show Details
Calories
766kcal
(38%)
Carbohydrates
13g
(4%)
Protein
15g
(30%)
Fat
73g
(112%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
8g
Monounsaturated Fat
34g
Cholesterol
107mg
(36%)
Sodium
956mg
(40%)
Potassium
416mg
(12%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
117IU
(2%)
Vitamin C
3mg
(3%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766kcal | 38% |
| Carbohydrates | 13g | 4% |
| Protein | 15g | 30% |
| Fat | 73g | 112% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 34g | 170% |
| Cholesterol | 107mg | 36% |
| Sodium | 956mg | 40% |
| Potassium | 416mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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