Northern Thai Burmese Curry
Kaeng Hunglay is a northern Thailand-style curried stew, usually made with pork belly or other fatty pork meat. The recipe varies widely from cook to cook, and from province to province, with each having its own special ingredient that makes it unique. The ingredient list usually includes whole garlic cloves, julienne slivers of fresh ginger, and sometimes green beans or even pineapple. The one ingredient that is always added is Garam Masala, an aromatic blend of spices found in Indian and Burmese cuisine. This all-purpose seasoning adds the warm, sweet flavors of toasted coriander, black pepper, cumin, cardamom, and cinnamon. Kaeng Hunglay is quite different from the widely known sweet coconut curries of traditional Thai cuisine. It is more like a rich and hearty meat stew that has a mildly spicy sweet and sour flavor. The dish is easy to make, but does require a long cooking time. You can do it in several parts and break up the work over a few days to make enjoying it easier. The stew will keep well in your refrigerator and can be heated up just before serving.
Yield: 6 - 8 servings
Prep time: 20 Minutes
Cooking time: 2 Hours
Ready in: About 2 1/2 Hours
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)
1) Make a chili paste by grinding together dried chilies, galangal, lemongrass, shallots, shrimp paste, and salt.
2) 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.
3) Add julienne cut ginger and pickled garlic cloves. Cook for another 30 minutes.
4) Add cut green beans. Cook for 5 minutes, then serve. Top with crispy fried shallots and serve with sticky rice.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=127