Pork Curry with Ginger (Gaeng Hang Ley) Recipe



Pork Curry with Ginger (Gaeng Hang Ley) Recipes

Ingredients :

1 stalks lemon grass, chopped

1 tbsp chopped galangal

8 whole red chili peppers

1 tbsp coriander seeds

1 tbsp blachan, dry roasted

2 tbsp chopped garlic

2 tsp ground turmeric

12 white peppercorns

a little water

3 tbsp ginger julienne

warm water, to cover

4 tbsp vegetable oil

500g pork, cut into 1cm cubes

250ml water - extra

2 tbsp soy sauce

1 tbsp soft brown sugar

2 tbsp tamarind water

2 spring onions (scallions), sliced

2 tbsp chopped coriander (cilantro) leaves

Method :

Combine the lemon grass, galangal, chili peppers, ground coriander, blachan, garlic, ground turmeric and white peppercorns in a blender or food processor. Blend to a paste using a little water. Put the paste in a bowl with the pork. Mix thoroughly and set aside for 10-15 minutes. Place the ginger in a separate bowl. Add enough warm water to cover and set aside. Heat the vegetable oil in a large pan over a medium heat. Add the marinated pork and cook, stirring occasionally, for 15-20 minutes. Stir in the extra water, soy sauce, brown sugar and tamarind water. Reduce the heat to low and cook for a further 15-20 minutes, until the pork is done. Check the seasoning and add more sugar if necessary. This should be a hot sweet and sour curry. Drain the ginger julienne and stir into the curry with the spring onions. Serve immediately with boiled rice, garnished with the coriander.

A traditional and popular dish from northern Thailand, this curry uses fatty pork pieces, rather than lean meat. The ginger is added at the end of cooking to give the dish its distinctive flour. Lean pork can be used if you prefer.

Serves 4 - 6


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