Kaeng Hung Lay is a style of curry that is often found across northern Thailand. This curry is rich and complex in flavor and features notes of lemongrass, Thai chilis and a rich salty pork belly. Served with jasmine rice, this dish is hearty and comforting and will please anyones palate!
Chef Jarrett Wrisley
4-6
35 minutes
2 hours
Thai
Entree
This curry is a traditional dish of northern Thailand. Some of the ingredients might be hard to find but can be easily substituted. For example, you could augment store-bought red curry paste for pang hung lay (Burmese curry powder) or garam masala –it won’t be the same, but it will approximate this recipe in a lot less time.
10 puya chilies, seeded and soaked
3 Japones/Arbol chilies (or better yet, Thai dried chilis), seeded and soaked
25g garlic (about 6 cloves
50g shallot
10g galangal
2 stalks lemongrass, outer sheath removed, white part only, chopped
10g shrimp paste
1 ½ tsp hung lay powder, or Indian garam masala
1 ½ tsp ground coriander seed
1 ½ tsp turmeric powder
1 kg (2.2 lbs) pork belly, or the fattiest part of the shoulder
2 tbsp ketchup
2 tbsp soy
1 tbsp oyster sauce
2-3 tbsp light brown sugar or palm sugar
Tamarind water (about 2 tbsp, or to taste)
Fish sauce to taste
50g ginger, cut into thin strips
Kitchen Scale (to measure ingredients)
Mortar and pestle
Wok
Add the curry paste ingredients to a mortal and pestle and grind into a fine consistency. (You can also do this in a food processor, this will not yield the same results, but it is easier). Set aside.
Cut the pork in 1.5-2” cubes, then fry pork in a wok or deep pot, over medium heat, until it browns.
When the pork is brown, add the curry paste and fry for 2-3 minutes until it is fragrant (this might make you sneeze-open a window!).
To the pork, add water, enough to cover. Then, add the rest of the liquid ingredients (ketchup, soy sauce, oyster sauce, brown sugar), except for the tamarind and fish sauce.
Bring to a gentle simmer, and simmer until the pork is tender and the curry has thickened considerably. (1-2 hours)
Add the ginger and cook for 10 more minutes.
Finally, season with fish sauce and tamarind water until the mixture is sour, spicy, salty and slightly sweet.
Serve with Jasmine rice.
