Recipes - Thai

Hang Lay (Thai Northern Curry)
Thai northern curry - Hung Lay


Hang Lay is dry curry without coconut milk or oil used. Chicken can replace pork and use less cooking time with reduced amount of water. Turmeric in the curry paste is good for digestion.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Simmer
Cuisine: Thai









Ingredients:

1.5kg porkloin (cut chunk 5cmx5cm)
1 tbsp dark soy sauce
4 cups water
⅓ cup fresh ginger (finely julienned)
⅓ cup garlic cloves
100g Hang Lay Curry Paste (see below)
3-4 tbsp tamarind puree
1 tbsp salt

Hang Lay Curry Paste (100g)

5 large dried chilli (deseeded, soak until soft, squeezed and slice)
1 tsp salt
1 tbsp curry powder
1½ tbsp garlic (sliced)
3 tbsp shallot (sliced)
½ tbsp galangal (sliced)
1½ tbsp lemongrass (sliced)
1 tsp shrimp paste




Steps:
  1. For Hang Lay paste, pound all ingredients until become fine paste.
  2. Marinade pork meat with soy sauce and the curry paste 1 hr prior, or overnight in refrigerator.
  3. Brown the marinade meat over medium low heat until the surface is closed. Transfer to a saucepan, adding water, raise up the heat and cook until the meat is well cooked and softens.
  4. Combine ginger and garlic, mix well continue simmering until the sauce reduces.
  5. Add tamarind puree and salt, mix well. Continue cooking until the sauce thickens. Remove from heat.
  6. Serve this Thai northern curry with rice or sticky rice and salad.

Hint : Chicken thigh fillet can substitute pork meat, reducing 1 cup of water.


asianinspirations.com.au
www.facebook.com/AsianInspirations
Hang Lay (Thai Northern Curry)

Hang Lay (Thai Northern Curry)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Hang Lay is dry curry without coconut milk or oil used. Chicken can replace pork and use less cooking time with reduced amount of water. Turmeric in the curry paste is good for digestion.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Simmer
Cuisine: Thai
Ingredients

1.5kg porkloin (cut chunk 5cmx5cm)
1 tbsp dark soy sauce
4 cups water
⅓ cup fresh ginger (finely julienned)
⅓ cup garlic cloves
100g Hang Lay Curry Paste (see below)
3-4 tbsp tamarind puree
1 tbsp salt

Hang Lay Curry Paste (100g)

5 large dried chilli (deseeded, soak until soft, squeezed and slice)
1 tsp salt
1 tbsp curry powder
1½ tbsp garlic (sliced)
3 tbsp shallot (sliced)
½ tbsp galangal (sliced)
1½ tbsp lemongrass (sliced)
1 tsp shrimp paste

Instructions
  1. For Hang Lay paste, pound all ingredients until become fine paste.
  2. Marinade pork meat with soy sauce and the curry paste 1 hr prior, or overnight in refrigerator.
  3. Brown the marinade meat over medium low heat until the surface is closed. Transfer to a saucepan, adding water, raise up the heat and cook until the meat is well cooked and softens.
  4. Combine ginger and garlic, mix well continue simmering until the sauce reduces.
  5. Add tamarind puree and salt, mix well. Continue cooking until the sauce thickens. Remove from heat.
  6. Serve this Thai northern curry with rice or sticky rice and salad.

Hint : Chicken thigh fillet can substitute pork meat, reducing 1 cup of water.

You May Also Like

Honey Soy Sticky Chicken

Honey Soy Sticky Chicken

5 Popular Thai Curry Dishes

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic