Recipe Cuisine: Thai
Theme: Soul Spicy
Gaeng Hang Lay
By: Deborah Dean
Ingredients
- HANG LAY CURRY PASTE - MAKE FIRST
- 12 dried long red chilies deseeded and soaked until soft
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1½ tsp turmeric powder chopped
- 2 tbsp fresh ginger, finely
- 1 tbsp galangal, finely chopped
- 2 stalks lemongrass, inner tender part, sliced
- 6 shallots, peeled and sliced
- 10 garlic cloves, peeled
- 1½ tsp shrimp paste
- 2 tbsp soaking water from chilies
- CURRY
- 800 g pork belly, cut into large bite-sized pieces
- 3 tbsp vegetable oil
- All Hang Lay curry paste
- 1½ cups water
- 60 g fresh ginger, julienned
- 3 garlic cloves, lightly crushed
- 2½ tbsp palm sugar, finely chopped
- 2½ tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- ½ tsp salt or to taste
- Serving and garnish: Choice of rice, julienned ginger and coriander
Product used in recipe
- LEE KUM KEE - PREMIUM DARK SOY SAUCE
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Toast coriander seeds and cumin seeds in a dry pan over medium heat until fragrant, then cool. Pound the toasted spices into a fine powder using a mortar and pestle.
- Add soaked chilies and pound until broken down into a thick paste. Add lemongrass, galangal, ginger, shallots, and garlic, pounding until smooth.
- Finish by pounding in shrimp paste and chilli soaking water until the paste is thick, dark, and aromatic
- Heat vegetable oil in a heavy pot over medium heat. Add the Hang Lay curry paste and stir continuously for 2–3 minutes until deeply fragrant and the oil begins to separate.
- Add pork belly and stir-fry until coated and lightly sealed, about 4 minutes. Add crushed garlic and julienned ginger, stirring briefly to release aroma.
- Pour in water or pork stock, then add palm sugar, tamarind paste, fish sauce, dark soy sauce, and salt. Bring to a gentle boil, then reduce heat to low and partially cover.
- Simmer for 60–75 minutes, stirring occasionally, until pork is fork-tender and sauce thickens naturally. Taste and adjust seasoning if required. Serve immediately over choice of rice.
