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Gaeng Hung Lay (Northern Thai Pork Curry)

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 6
Calories: 766 kcal
Course: Main Course
Cuisine: Thai

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

Instructions

Curry Paste
    Cup of Yum
  1. Place all the curry paste ingredients into a blender and blend into a smooth paste.
For the curry
  1. Heat the oil in a large pan until hot and then add the sliced shallots and star anise and fry for 2-3 minutes
  2. Add the curry paste and fry for 1-2 minutes more until fragrant.
  3. Add the pork and fry for another 3-4 minutes
  4. 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.
  5. 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.
  6. 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

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

% 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.