Featured in Thai Main Dishes:
Northern Thai Burmese Curry

Northern Thai Burmese Curry

Kaeng Hunglay is a dark and rich pork curry stew made in norther Thailand. Also known as Burmese Curry.

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Ingredient List:

For the Herb and Chili Paste

• 5 or 6 pieces Sun dried Thai Long Chili
• 1 small piece Galangal
  (enough for 1 Tablespoon when chopped)
• 4 stalks Lemongrass
  (bottom part, thinly sliced and measured to 2 Tbsp.)
• about 10 pieces Asian Shallot
  (or enough for 3 tablespoons when chopped)
• 1 teaspoon Salt
• 1 teaspoon Thai Shrimp Paste

For the Kaeng Hunglay Pork Curry Stew

• 1 pound Pork Belly
  (cut into 1 inch cubes)
• 1 pound Pork Shoulder or Butt
  (cut into 1 inch cubes)
• 1 Cup sliced Shallots
• 2 teaspoons Garam Masala Powder
• 3 Tbsp Thai Fish Sauce
• 2 Tbsp Dark and Sweet Soy Sauce
• 2 Tbsp Distilled Vinegar
• 3 Tbsp Coconut Sugar
• 4 Tbsp Tamarind Paste
• 2 Cups Water
• 1/2 Cup Ginger
  (peeled and cut into julienne strips)
• 1/2 Cup Pickled Garlic
  (separated from bulb, peeled, cleaned)
• 2 Cups Green Bean
  (cut into 2 inch pieces)

Basic Directions:

Make a chili paste by grinding together dried chilies, galangal, lemongrass, shallots, shrimp paste, and salt.

Lightly fry the chili paste in oil, then add pork belly, pork shoulder, along with seasonings and sauces. Add water and boil for an hour.

Add julienne cut ginger and pickled garlic cloves. Cook for another 30 minutes.

Add cut green beans. Cook for 5 minutes, then serve. Top with crispy fried shallots and serve with sticky rice.

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