Northern Thailand

Gaeng hang lay

Name: Gaeng hang lay
Total time: 2 h 30 min
Yield: 5 servings
Cuisine: Thai
Ingredients: 6 soaked dried red chilli; 2 stalks sliced lemongrass; a thumb galangal; 2 tsp shrimp paste; 1 tsp turmeric (ground turmeric); Curry powder, hang lay powder or mild curry powder; Pork belly, skin on, 3 cm chunks; Pork, shoulder, 3 cm chunks; 1 tbsp dark soy sauce; 2 tsp cooking oil (vegetable oil); 3 1/3 cups water; Ginger, julienned; Garlic, whole peeled cloves, or pickled garlic; Shallots, whole small shallots; Tamarind, pulp, soaked; 3 tbsp palm sugar (gula melaka); 2 tbsp fish sauce; Peanuts, roasted, optional

A rich northern pork curry with ginger, tamarind and no coconut. Better the next day.

150 minTime

26 gProtein each

mediumSpice

Burmese roots2 chapters · 1 min read

Make it your way

Grandma's wayNorthern pork curry with ginger, tamarind and hang lay spices.

The original

793kcalsame

26 gproteinsame

4 gfibresame

150minutessame

Gaeng hang lay.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli6, soaked

Lemongrass2 stalks, sliced

Galangala thumb

Shrimp paste2 tsp

Turmeric (ground turmeric)1 tsp

Curry powderhang lay powder or mild curry powder

Pork bellyskin on, 3 cm chunks

Porkshoulder, 3 cm chunks

Dark soy sauce1 tbsp

Cooking oil (vegetable oil)2 tsp

Water3⅓ cups

Gingerjulienned

Garlicwhole peeled cloves, or pickled garlic

Shallotswhole small shallots

Tamarindpulp, soaked

Palm sugar (gula melaka)3 tbsp

Fish sauce2 tbsp

Peanutsroasted, optional

Method

5 steps

1Pound the chillies, lemongrass, galangal, shrimp paste and turmeric to a paste.
2Rub the pork with the paste, curry powder and dark soy and marinate 30 minutes.
3Fry the pork in the oil for 5 minutes, then add the water and simmer covered for 60 minutes.
4Add the ginger, garlic, shallots, tamarind, palm sugar, fish sauce and peanuts. Simmer uncovered 40 minutes.
5Taste and balance sour, sweet and salty. Rest before serving.

Serve it like this

Serve in a clay bowl with ginger strands on top, sticky rice in a basket and raw vegetables alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Northern Thailand

Gaeng hang lay

A rich northern pork curry with ginger, tamarind and no coconut. Better the next day.

150 minTime

26 gProtein each

mediumSpice

Burmese roots2 chapters · 1 min read

Make it your way

Grandma's wayNorthern pork curry with ginger, tamarind and hang lay spices.

The original

793kcalsame

26 gproteinsame

4 gfibresame

150minutessame

Gaeng hang lay.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli6, soaked

Lemongrass2 stalks, sliced

Galangala thumb

Shrimp paste2 tsp

Turmeric (ground turmeric)1 tsp

Curry powderhang lay powder or mild curry powder

Pork bellyskin on, 3 cm chunks

Porkshoulder, 3 cm chunks

Dark soy sauce1 tbsp

Cooking oil (vegetable oil)2 tsp

Water3⅓ cups

Gingerjulienned

Garlicwhole peeled cloves, or pickled garlic

Shallotswhole small shallots

Tamarindpulp, soaked

Palm sugar (gula melaka)3 tbsp

Fish sauce2 tbsp

Peanutsroasted, optional

Method

5 steps

1Pound the chillies, lemongrass, galangal, shrimp paste and turmeric to a paste.
2Rub the pork with the paste, curry powder and dark soy and marinate 30 minutes.
3Fry the pork in the oil for 5 minutes, then add the water and simmer covered for 60 minutes.
4Add the ginger, garlic, shallots, tamarind, palm sugar, fish sauce and peanuts. Simmer uncovered 40 minutes.
5Taste and balance sour, sweet and salty. Rest before serving.

Serve it like this

Serve in a clay bowl with ginger strands on top, sticky rice in a basket and raw vegetables alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gaeng hang lay

Make it your way

Ingredients

Method

Gaeng hang lay

Make it your way

Ingredients

Method

Make it a meal