Directions

To Prep

1. For Hang Lay paste, pound all ingredients until become fine paste.
2. Marinate pork meat with soy sauce and the curry paste 1 hr prior, or overnight in refrigerator.

To Cook

1. Brown the marinated 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.
2. Combine ginger and garlic, mix well continue simmering until the sauce reduces.
3. Add tamarind puree and salt, mix well. Continue cooking until the sauce thickens. Remove from heat.
4. Serve this Thai northern curry with rice or sticky rice and salad.
5. Hint : Chicken thigh fillet can substitute pork meat, reducing 1 cup of water.